A Husband’s Beef Stew


Being recently married has been the greatest adventure and taught me much about myself, my husband and learning to love more deeply.  It has also taught me the importance of “man food” and Texan “soul food.”

Apparently growing up, Stephen’s favorite meal was his mom’s beef stew.  After a big day at work, I surprised him with his favorite “soul food!”  I don’t know if it quite lived up to his Mom’s famous stew but he did eat three bowls!

This is a quick meal to throw together and fills the house with savory smells of winter goodness.  A successful soul food meal with a nutritious twist!


2 pounds stew meat

1 can (28 ounces) crushed tomatoes

12 ounces red wine

1 cup beef broth

6 cloves garlic

1 large red onion

1 tablespoon tomato paste

1 cup carrots, chopped

1 cup celery, chopped

1 parsnip

10 mushrooms

1 fresh sprig rosemary, chopped

handful fresh thyme

1 bay leaf


Melt butter in a large soup pan.  Chop the onions and sauté with garlic in butter (or leftover bacon grease) until onions are soft.  After about 5 minutes, add the tomato paste thoroughly coating the mixture.

Add chopped vegetables, herbs, stew meat, and all liquids.  The liquids should cover the top of all the ingredients.  Simmer on low for 3-4 hours.  Turn off the heat about 10 minutes before serving to let the stew thicken and set.



Parsnips add rich flavor and when cooked taste like potatoes, but without all the carbohydrates.  This powerful root vegetable is high in Vitamin C, iron, potassium, and fiber.  Like carrots and other root vegetables, parsnips are contain phytonutrients, or nutrients found in plants, that give vegetables their color, smell, and natural flavor.

This vegetable meat stew is great for flu season as slowly cooking meat and vegetables does not destroy any natural minerals or vitamins.  Do not throw any of the liquid away as that is where the maximum nutrients remain!

I served this with cornbread, that I soaked for 24 hours.  Recipe soon to follow!