The word “stew” originated from a late 14th century Old French word, “estuver”, meaning “to bathe, to put into hot water”. Later in the early 15th century, the definition was expanded to include “to boil slowly, to cook meat and vegetables by simmering them in liquid”, and in the 17th century, the expression “stew in one’s own juices” was birthed, meaning “to be left to the consequences of one’s actions”.
Collins Dictionary goes on to define some of the “stew” phraseology and explains that when a person “stews”, it means they are angry, upset, agitated, anxious, or alarmed over something or someone. If someone is ”in a stew”, that person is in a difficult situation that causes them to feel worried or upset. And if you “let a person stew”, you deliberately allow them to worry about something for a while, rather than telling them something which would make them feel better.
I, however, have decided not to let you stew over the fact you have no decent “stew” recipe because this is one you will absolutely love!
“No Need to Stew” Stew
1 lb. beef top round roast, cut into 1” chunks
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) salted butter
1 white onion, cut into ¼” pieces
4 carrots, peeled and cut into ¼” pieces
3 celery stalks, cut into ¼” pieces
¼ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon garlic salt
16 oz. beef broth
14.5 oz. can fire-roasted diced tomatoes
14.4 oz. can old and white corn, undrained
1 large russet potato, scrubbed and cut into ¾” cubes
1 cup frozen peas
Lightly season beef with a pinch of salt and pepper. In a large soup pot, heat the butter over medium until melted. Add the beef and sauté until browned on all sides about 10 minutes. Add the onion, carrots, and celery and sauté until vegetable are tender about 10 minutes. Stir in the flour, garlic powder, garlic salt, and 1 teaspoon each of kosher salt and pepper. Cook, stirring for 1 minute.
Add the broth, tomatoes, corn and its liquid, and potato. If necessary, add additional broth to just slightly cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the meat and potatoes are tender, about 90 minutes. Add the frozen peas and simmer, uncovered, until the peas are cooked, but still bright, 5 to 10 minutes.
Ladle into bowls and serve with a side of cornbread if desired.
As followers of Jesus Christ, 2 Corinthians 1:3-4 tell us “Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our tribulation, that we may be able to comfort those who are in any trouble, with the comfort with which we ourselves are comforted by God.” As I read this scripture, it reminds me of the mercy and sweet comfort I have experienced through Jesus Christ. What a loving Father I have that He would have given His only begotten Son just for me, knowing that “left to the consequences of my own actions”, I would have perished for eternity. I needed a Savior and by believing in my heart and confessing with my mouth His Son, Jesus Christ, as my Lord and Savior, I shall not perish, but have everlasting life. I am now a child of God and with this privilege comes responsibility. We are not comforted to be comfortable, but to be comforters. We are called to comfort those who are in trouble, not let them “stew in their own juices to be left to the consequences of their actions”. Is there someone you know who is “in a stew” right now? Pull them out … and drench them with the Living Water of Jesus Christ!