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Hungry Menfolk Stew

List of Ingredients




Hungry Menfolk Stew

Since she does not measure anything, all ingredients are more or less.

3 lbs. large chunks of beef stew meat (home-grown, preferably)
4 or 5 medium onions, chopped coarse
2 lbs. carrots, sliced
10 good-sized potatoes, cut into big chunks
1 Tbsp. Lee & Perrins Worcestershire sauce
2 beef bouillon cubes
salt to taste

• Use a large, heavy pot with lid. Brown onions and beef with a little butter and salt. Keep stirring so the meat does not stick to the bottom of the pan and it is well browned.
• This gives the stew color.
• Add water just to cover meat and onions and put on low heat to simmer about 3/4 hour.
• Add more water, about 3/4 of the pot, and all the vegetables, and simmer another hour.
• Add Lee & Perrins and bouillon cubes and simmer another 10 to 15 minutes. Just before serving, thicken with a little flour.

Recipe contributed by:
Jane Smith
Snickersville Turnpike

This recipe is from a longtime resident of historic Snickersville Turnpike. In 1956, Elizabeth McCormick came from Scotland to Loudoun, where she met her present husband, Ruben McCormick. Ruben was a horseman and farmed with his brothers. The original part of their home was a log cabin built in the 1790s.

Elizabeth’s menfolk worked long hours and were hungry by the end of the day. This is a hearty stew that she still serves, because her menfolk still work long, hard hours.

All beef, then and now, was raised by the family and was sent to slaughter in the fall. As soon as the meat arrived home from the slaughterhouse, Elizabeth would make this stew. She calls it her Hungry Menfolk Stew, and she says it took longer to tell me how she made it than it did to make it.



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