Taste Life Blog

I can still smell mom’s beef stew on those cold weather days when I was growing up in Milwaukee. This recipe is a healthy version of the one mom cooked when I was a kid. I have decreased the amount of meat and added more phytochemical-rich carrots and sweet potatoes. I love the flavor of basil in this stew, but you could use your favorite seasoning. Most stews call for salt. I have not used any salt in cooking since Brett was born and we don’t miss it. Your taste buds get accustomed to whatever amount of salt you use or don’t use.

1/2 pound top sirloin, cut into cubes. (I buy several thick top sirloin steaks and either cube them, slice them into chunks, or cut the sirloin in half and date and freeze and they are ready to go). This would be equally wonderful without the meat if you are a vegetarian. And, you can always use vegetable cubes for seasoning.

• 5 – 6 carrots, peeled and thinly sliced
• 2 medium potatoes, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium onion, peeled, and diced
• 1/2 – 1 teaspoon dried basil leaves, crushed
• 2 beef bouillon cubes, or 2 teaspoons of instant beef bouillon granules, or vegetable granules
• 1/2 cup flour
• 1 – 2 cups hot water

In your favorite crock pot or slower cooker, place sirloin steak and vegetables and beef bouillon. Sprinkle with basil leaves. Cover and cook on high 5 to 6 hours or on low 8 – 9 hours.

At dinner time, thicken and make the “stew” by shaking 1 cup hot water with 2 – 4 tablespoons flour until blended. Whisk this flour/water mixture into your crock pot. If not thick enough, repeat. Cover your crock pot until dinner time. This step only takes 5 – 10 minutes. If too thick, add more hot water to your crock pot. If you like a golden brown color, you may add Kitchen Bouquet just like my mom used to.

Yield: 6 or more servings

Serve with whole grain bread, fresh fruit salad and warm conversation.