Page 44 - Harnett Life Fall 2018

with Jim

By Jim Nicholson,
Brick and Mortar Grill, Angier, NC

In the south we so often cook up a big pot of beef stew on a cold winter night. It just seems to warm you from the
top of your head to your toes! It is pretty much basic around here and you don’t step too far out of the box. I encour-
age you to give this recipe a try and don’t be alarmed by the ingredients!

As a child my family grew turnips and we often put turnips in our beef stew. My wife and I years ago thought that
the cousin of the turnip is the rutabaga and is a much sweeter option and flavors the stew really well. We’ve also
done a combination of regular potatoes and sweet potato for a pop of color but also an explosion of flavor.

This is a recipe that we developed over the years. The key is getting the meat good and tender and with the process
of cooking it the way we explained it gets it there. You will not be disappointed!

Stove Top Beef Stew 5 tsp olive oil

Serves 4 1 cup red wine
3 1/2 cups beef broth
Ingredients: 2 bay leaves
2 lbs. beef stew meat 1 medium onion
1/4 cup all purpose flour 5 medium carrots (sliced round)
1/4 tsp.pepper 2 large sweet potatoes
2 tsp salt 2 small rutabaga
1 tsp. Worcestershire
1 tsp paprika

Page 44 Harnett Life ~ Winter 2018