When summer time rolled around we grew a garden full of veggies. When you don’t have a whole lot of much, and a bunch of not much, you learn how to throw it all together and make something extraordinary. My mother did it different than I do it now. The difference now is that I use beef broth. Every time I make this, I think of my parents and grandparents and my aunt in the fields planting. I can smell the fresh mountain country air. The sounds of crickets in my ears; and the hot sun pounding on my face with the soft breeze that blows and cools us. Then I see my grandfathers smile as he grabs a fresh grown cucumber off the vine and wipes it on his pants and takes a bite. He always says mmm mmmmm Jean Annie this is some good cucumber. Those memories make me smile. I believe that this recipe tastes even better because of this memory.
1 pound beef stew meat, fat trimmed
2 tablespoons of corn starch
half an onion
2 teaspoons garlic
2 cups of beef broth
1-2 cups water
brown beef with onions and garlic added. Add beef broth, add 1 cup water to start. simmer beef until tender. Add carrots and potatoes sliced up. I occasionally add a little parsley here but it isn’t always needed. If the liquid seems low you can add more water here. Cook until carrots and potatoes are tender. Then add cornstarch mixed with a little water to thicken. Use salt and pepper to flavor.