This stew is so yummy! It definitely gives me growing up comfort memories! As I made it again for the Soup Swap, I was reminded of the uniqueness of the flavor too. It's not a typical stew taste. The paprika and worcestershire and clove....just right!
I also decided to make French bread from a recipe given to me at my bridal shower back home with family and the women from my neighborhood. These women were constants in my growing up years. Claudia (who happened to live next door to my aunt) gave me this recipe, but clearly labeled it as "Kathy's" who lived across the street from her. Talk about neighborhood sharing! I love thinking of the women I grew up around when I make this bread. Without further ado....
2 Tbsp shortening or butter
1 lb stew meat
1 Tbsp worcestershire sauce
1 clove garlic, crushed
1 bay leaf
1 Tbsp salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
dash of ground cloves
4 potatoes cubed
1 16 oz. can corn, drained (I used corn from 3 ears of corn, cut of the cob raw)
(I also added 2 small parsnips, but didn't notice them for good or bad.)
6 Tbsp flour
Brown the meat in the shortening/butter, turning often.
(Oh my goodness, looking at this now I think I may have added twice the butter. No wonder it tasted extra rich!) Add 2 quarts of water (I used beef broth for part of this because I had it in the fridge) and all of the seasoning/spices including onion and garlic. Once the soup is boiling, add the carrots and potatoes.
Cook until soft. Add the corn. Combine the flour in cold water, mixing thoroughly until there are no lumps. Add to stew and heat 'til bubbly (and if you add extra butter like me you have a yummy layer of "flavor" swirling on top!)
Kathy's French Bread
(This is the half version I make for only one loaf.)
1/4 cup warm water
1 Tbsp dry yeast
1 cup HOT water
1 1/2 Tbsp sugar
1/2 Tbsp salt (I probably do a little less than this)
1/6 cup of oil (eye-balled in my 1/3 cup measuring cup)
3 cups flour (I used 100% whole wheat.)
Dissolve yeast in 1/4 cup water. In another bowl combine hoe water, sugar, salt, oil and 1/2 flour. Stir. Add yeast and stire. Add rest of flour. I usually cover the bowl and place it on my stove top or some other warm place. Stir down dough every 10 minutes five times. Roll out on large cutting board.
Roll up jelly-roll fashion , tucking the ends under. Sprinkle baking pan with cornmeal or grease. (Looking at my pan, see I clearly forgot that one, but it didn't stick this time. Go figure!) Slash the top.
Let raise double (30 - 60 minutes). Bake at 400 for about 20 minutes. Serve warm with butter, of course!