There’s something magical about family recipes—especially those passed down through generations. My Grandma Lois, who passed away nine years ago, had a gift for making her home feel warm and inviting, and her kitchen was always the heart of it. Every visit was an opportunity for her to share her love for cooking, and I was always eager to learn.
This beef stew recipe caught my eye when I reviewed her collection recently. I put it together on Sunday morning and let it cook for hours in the oven. All afternoon the house was filled with the rich and comforting aroma of seasoned beef and vegetables.
I used sirloin steak from our own beef cattle for the stew meat, and the potatoes were homegrown by my son, who planted his first-ever potato patch this past summer. It was extra special knowing that the same recipe my grandmother made for her family was now being enjoyed through the generations, with a few personal touches from my own life.
My family truly enjoyed the hearty, savory stew. Trying out old family recipes is a reminder of where we come from and the love that goes into every meal shared with those we hold dear.
From Grandma’s kitchen to yours — enjoy!
Serves 6
Ingredients:
3 lbs. beef for stew in the bottom of a pan or dish
1 onion, finely chopped, sprinkled over meat
6 carrots, sliced, spread over onion
2 or more stalks celery, cut, spread over carrots
4-6 potatoes, cut into 1″ pieces, spread over celery
6 cups of tomato juice
Mix together:
1 T. sugar
1 t. Salt
1 t. seasoning salt (like Lawry’s)
4 T. Minute Tapioca
2 packets instant beef broth (like Herb Ox)
Sprinkle the mixture over the meat and vegetables. Cover with tomato juice. Cover tightly and bake at 250°F for 4-5 hours. Enjoy with a side of fresh bread!
