Adelaide Blickensderfer (Addey) is also known as Dr. Bee and the resident doctor of Sweet Water in my book, Loving John – Book 9 of my Tarnished Saints Series. She made up a pot of stew that she shared with John. Addey, can you tell us a little about it?
Addey: Sure, Elizabeth. Being a doctor I don’t have a lot of time for cooking. So this recipe is easy and can even be made in a slow cooker if you’d like. It takes about an hour and a half to make and serve, so let me tell you how I do it. This is perfect for those of you who might not have a big bag of flour in your cabinets to thicken up the stew – you’ll see my trick coming up. I know there are a lot of ingredients, but having a teenage son – he likes to eat!
Addie’s Hearty Beef Stew (Serves 4-6)
Start out with 1 lb of Thin cut sirloin tip steak. Trim the fat and cut into small pieces. (Since the steak is thin, you can use scissors to do it.)
Coat the bottom of a deep pot with vegetable oil
Season the meat with salt and pepper and roll in the powdered gravy from a gravy packet. Then brown the meat along with 1 chopped onion. When it becomes translucent, add 2 cans of beef broth and 1 can of diced tomatoes. (15 -16 oz.)
Add 3 chopped red potatoes with the skins on.
3 carrots, chopped
8 oz fresh mushrooms chopped
5 small colored peppers chopped (the little ones)
1 Zucchini, chopped
1 can corn (drained)
1 6 oz can of tomato paste (stir in)
2 -6 cloves of garlic (your choice, I like lots of garlic)
black pepper and cumin to taste.
Simmer until potatoes are tender about an hour. About ten minutes before it’s done, make up another gravy packet on the side and slowly pour in to stew and stir. Then add 3/4 cup of frozen peas.
Simmer another 5-10 minutes to let it thicken up. Can serve with egg noodles.
My son, Gareth, as well as John love it!
Eat in good health – Addey ♨