GRANDMA RUTH’S COMFORT STEW (WITH A SECRET INGREDIENT!)

Posted by: BettyCooking | June 1, 2025 Category: Hearty Meals | Comfort Food | Slow-Cooked Recipes

⸻ Hello Lovelies! ⸻

Today I’m so excited to finally share a recipe that’s been in my family for generations. It’s cozy, it’s hearty, it’s packed with flavor and… a little something extra. 😉

This stew is perfect for rainy days, cold nights, or when you just need to feed a hungry crowd fast. Everyone who’s tried it says it’s to die for—and trust me, once you’ve tasted it, you’ll never go back to canned soup again.

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🍲 Ingredients:

• 3 Yukon gold potatoes, diced
• 2 carrots, peeled and chopped
• 1 onion, roughly chopped
• 3 cloves garlic, minced
• 1 lb special meat (we’ll get to that part 😉)
• 4 cups beef or vegetable broth
• Salt, to taste
• Cracked black pepper
• Bay leaf
• Rosemary
• A single, dried red chili (optional, for bite)
• One splash of vinegar (for cleaning)
• A quiet place to work

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🔪 Instructions:

Step 1: Start by preparing your vegetables. Chop everything roughly—it doesn’t need to be perfect. Nothing in life is.

Step 2: In a large pot, heat a bit of oil over medium heat. Toss in the onions and garlic. Let them sweat. Let everything sweat.

Step 3: Add your carrots and potatoes. Stir them around. Keep them guessing.

Step 4: Pour in the broth. Bring it all to a simmer. Let the aromas fill the kitchen, masking any lingering… traces.

Step 5: Now for the special ingredient. This is what separates my stew from the rest. You’ll want about a pound of fresh meat. Not store-bought. Fresh. No labels. Preferably from someone who won’t be missed.

Step 6: Before adding the meat, rinse it thoroughly. You don’t want any hair or clothing fibers ruining the texture. Bones are fine—some even say they add character.

Step 7: Let the stew simmer for three hours. Stir occasionally. Whisper into the steam. Ask it questions. Listen for answers.

Step 8: Taste test. Does it need more salt? More pepper? A splash of blood from a cut finger never hurt—just be careful where you drip.

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By the time it’s done, the meat should be falling apart, melting into the broth like it was never really there. Like it was part of you all along. Serve hot, ideally at night, when the hunger is loudest and the guilt is still digesting.

Let me know in the comments if you try this recipe!

And remember…

The best meals are shared with people you love. Or people you loved.

Until next time,

🖤 ~ BettyCooking

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