What can be as appealing to the palette as a hearty stew on a cool, dreary rainy day to
brighten it up?  Not many dishes are so fulfilling and satisfying as a well-made stew.
Stew is a practical food good for a family meal.  This stew was actually the first main
dish I ever prepared.  I was only nine years old at the time.  Its origin was partly from
an old camping manual for boys, but I have modified it throughout the years.  I have seen
a lot of stew recipes prepared on TV, but I found most of them to just be mostly a lot of
unnecessary overkill.  Again, I try to avoid such convolutions in my cooking.  This recipe
is simple yet just as tasty.

Half stick of butter
Paprika (not the hot style), salt & black pepper
1 tablespoon of Kitchen Bouquet Browning and Seasoning Sauce (from any supermarket)
1 large red onion, 1 minced clove of garlic
2 lbs. Cubed stew meat
2 medium potatoes cubed, 1 large sliced carrot
Half cup cut parsley (optional), 1 stalk of chopped celery (optional but recommended)
1 small can (about 8 oz.) of whole cooked kernel corn
1 small can (about 8 oz.) of cooked peas
1 tablespoon corn starch

In a medium 6-qt. pot with a lid, place one half-stick butter.  Turn on the burner on low
heat.  When the butter has melted (donít burn) add about a good measured heaping tablespoon
of paprika (found on all spice shelves in stores).  Stir this around and cook for about 1
minute.  Then place one large red chopped onion in the pot and mix all together.  Cook this
about four minutes.  Mmmm, the smell!  Most supermarkets sell raw stew meat already cut in
to one-inch cubes and packaged and labeled in their meat departments. Now simply dump about
two pounds of  this raw beef stew meat (cut further in to half inch cubes) in to the pot.
Stir it all up making sure that the meat gets all covered with the sauce in the pot.  Add
about a quarter teaspoon salt and pepper.  Stir it all up again well.  Let simmer on low heat
for a couple minutes then add enough COLD water in to the pot so that the water covers about
one half inch to one inch over the meat. Now dump in one or two medium sized peeled potatoes
cut into half-inch cubes.  Then put in one large peeled and sliced carrot.  You can also put
in some washed and cut up parsley, one stalk chopped celery, and one minced garlic clove
(optional).  Next dump in a small can of whole kernel cooked corn (not drained), and a small
can of  cooked peas (not drained).  Add one tablespoon of Kitchen Bouquet Browning and
Seasoning Sauce. Next  put in a tablespoon of powdered corn starch. Mix everything well.
Set your heat on medium until the liquid in the pot starts to boil.  Mix again well and cover
the pot with the lid on to one side just a tiny bit so that the steam can easily escape.
Reduce your heat so that the liquid in the pot just slowly simmers.  Check and stir every ten
minutes so that it does not burn!  Cook about 40-60 minutes or longer until meat is cooked
tender, the potatoes are fork tender, and the liquid in the pot has cooked down until the
stew is not too watery yet not too pasty.  DO NOT BURN.   Serve with good bread and enjoy.
If you like spicy food, this dish is EXCELLENT with dashes of the original style Tobasco
Brand Pepper Sauce.