Of course. There’s nothing quite like the taste of a childhood memory. While you didn’t name the dish, the description of having bread on the side and it tasting “like heaven” paints a wonderful picture. It likely refers to a comforting, hearty dish where the bread is essential for soaking up every last bit.
The most common dish that fits this beautiful description is a rich, slow-cooked stew or braise. Here is a classic, foundational recipe for a Hearty Beef Stew that your mom might have made. It’s a taste of home.
Mom’s “Tasted Like Heaven” Hearty Beef Stew
This recipe is forgiving and gets better the longer it sits. The secret is in the slow cooking, which makes the meat incredibly tender and the flavors deep and rich.
Yields: 4-6 servings
Prep time:20 minutes
Cook time:2 – 2.5 hours
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Ingredients:
· For the Stew:
· 2 lbs stewing beef, cut into 1.5-inch chunks
· 3 tablespoons all-purpose flour
· 1 teaspoon salt
· ½ teaspoon black pepper
· 2-3 tablespoons olive oil or vegetable oil
· 1 large onion, chopped
· 3 cloves garlic, minced
· 4 cups beef broth (low sodium if possible)
· 1 cup red wine (like a Cabernet Sauvignon) or 1 more cup of beef broth
· 2 tablespoons tomato paste
· 1 bay leaf
· 1 teaspoon dried thyme (or 2-3 fresh sprigs)
· 4 large carrots, peeled and cut into thick chunks
· 3 large potatoes (Yukon Gold or Russet), peeled and cut into large chunks
· 2 stalks celery, chopped (optional, but classic)
· The Essential Side:
· A loaf of crusty bread (like a baguette or sourdough) for serving.
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Instructions:
1. Prepare the Beef: Pat the beef chunks dry with a paper towel. This is key for getting a good sear. In a bowl, toss the beef with the flour, salt, and pepper until evenly coated.
2. Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches to avoid crowding the pan, brown the beef on all sides. Don’t rush this step—the brown bits at the bottom of the pot are flavor gold! Transfer the browned beef to a plate and set aside.
3. Sauté the Aromatics: If the pot is dry, add another tablespoon of oil. Reduce the heat to medium. Add the chopped onion and celery (if using) and cook for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
4. Deglaze the Pot: Add the red wine (or extra broth) to the pot. Use a wooden spoon to scrape all those delicious brown bits from the bottom of the pot. Let it simmer for 2-3 minutes.
5. Combine and Simmer: Return the browned beef to the pot. Add the beef broth, tomato paste, bay leaf, and thyme. Stir everything together. Bring to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1 hour and 15 minutes.
6. Add the Vegetables: After the first hour and 15 minutes, add the carrots and potatoes to the pot. Stir them into the stew. Cover again and continue to simmer for another 45 minutes to 1 hour, or until both the beef and vegetables are fork-tender.
7. Final Touch: Taste the stew and adjust the seasoning with more salt and pepper if needed. If you’d like a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew until it thickens. Remove the bay leaf before serving.
8. Serve: Ladle the stew into deep bowls. Serve immediately with thick slices of that crusty bread on the side for dipping. This is the most important step!
Tips from a “Mom’s” Kitchen:
· Low and Slow is Key: Rushing the simmer will result in tough meat. A gentle bubble is what you want.
· Make it Your Own: Feel free to add other vegetables in the last 45 minutes—peas, green beans, or parsnips would all be great.
· The Slow Cooker Method: After browning the meat and sautéing the onions, you can transfer everything to a slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
I hope this recipe brings back those heavenly tastes for you. If this doesn’t seem quite right, was it perhaps a chicken dish, a soup, or something with tomatoes? Let me know, and we can find la recipe together