Monday Martha Moment # 3
- hallmic1
- Aug 11, 2025
- 2 min read
Beef Stew Edition
Let me just say, today did not start well. My 8 month old is teething and irritable. My 4 year old took a tumble down a few stairs and banged up her knee. On top of that it was 90 degrees outside today. In any sane world, today would not be the day to make beef stew. But guess what? There I was, dusting off my Dutch oven or, more accurately, my beloved Le Creuset and got to work on the stew.
A First for Me and My Kitchen
I’d never personally made or even eaten beef stew growing up, so this was a real experiment. The recipe called for fire roasted diced tomatoes and Worcestershire sauce, both of which are ingredients that I've never used. I had a hunch it would lean richly nostalgic, even if it was brand new to me.
The Cooking Process
Despite the long list of ingredients, the steps were straightforward. A few hours later, I was stirring together tender chunks of beef, fragrant onions, carrots, potatoes, and that curious addition of Worcestershire. The tomatoes added depth, the carrots and potatoes offered natural sweetness and heft. It looked and smelled like home.
The Taste Test
Three hours in, I was genuinely surprised. This wasn’t just soup, it was comfort in a bowl. Hearty, well-rounded, soulful. My husband, who can be picky at dinner, even asked for seconds. The kind of meal that wraps around you and reminds you there’s still something steady in the world, even when your kids are having teething tantrums and crying about bruised knees.
I’d make this again, though it’s definitely one I’d reserve for times when you can lean in and savor like a slow Sunday dinner, a rainy fall evening, or a freezing Midwestern February where venturing outside sounds laughable.
If you’d like to try it yourself, here’s Martha's full beef stew recipe:Martha Stewart’s Beef Stew Recipe
Stay tuned for next week's challenge Pound cake!
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