Beef stew is definitely one of my go-to comfort foods. I have a very fond memory of serving this stew to my Uncle Ted. He was a true lover of great food. Ted was also quite the cook. If you were lucky enough to get his compliments on a meal, you knew that recipe was a keeper. A few years ago Ted came over to my house with my parents to help decorate for Christmas. Memories of that day will always be held dear in my heart. Ted looked and listened as I told him the story of each decoration. Some people decorate with beautiful decorations that they change out every few years. Not me, I decorate with things that have sentimental value. Each decoration has a story. Ted patiently listened and was entertained by each story. I was also blessed to have him share Christmas memories with me. One particular story came about while we were eating lunch. I had served them beef stew and cornbread. As soon as Ted took his first bite, he put down the spoon and said, ” Allspice?” He was right! I put allspice in my stew. Ted went on to share a story of how he use to go to the livestock market with my grandfather, and he always loved eating stew from the market cafe. He reminisced about the sweet taste of allspice and how satisfying the stew was on cold winter days at the market. I believe God creates days like that for us to cherish when our loved ones are gone. Ted has been gone a few years now, but he will always have a place at my table on stew day. Give Ted’s Beef Stew a try and I’m sure you will be adding this comfort food to your winter menu.
Ted’s Beef Stew
1&1/2 pounds extra lean beef stew meat
8 cups of water
1 pound russet potatoes diced
3 carrots peeled and sliced
1 large onion diced
1 tablespoon of lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 clove of garlic diced
1 teaspoon paprika
A pinch of allspice
1 teaspoon sugar
3 tablespoons of cornstarch mixed with 2 tablespoons of water to make a smooth paste.
Heat a large stock pot and spray with cooking spray
Brown Stew meat in the stock pot
Add seasonings and water, simmer for 1 hour.
Add vegetables and cook until tender.
Bring liquid to a soft boil and stir in cornstarch mixture. Stir until smooth and simmer on low an additional 10 minutes.
Note to those following the Weight Watchers plan:
Serves 7 at 1 cup per serving
Each serving is 6SP
This is a picture of my Uncle Ted. I’m quite sure he’s probably telling a notable tale here. Maybe he was critiquing that night’s dinner. Until we meet again, I will hold dear those precious memories. 
