Monday, July 20, 2009
1 medium yellow squash
10 new red potatoes
20 onions about 1 inch in diameter
6 C water or beef stock
2 T beef bullion (if using water)
1 lb stew beef
Brown the beef in a little olive oil. In the meantime, chop the veggies. Add the onions, carrots and potatoes, cover and simmer for about 10 minutes to give them a head start. Add the squash and liquids, simmer until all veggies are tender. Serve with baguettes.
Most of the veggies came from the gardens tended by my parents, but I grew the tomatoes and onions myself. I've envied my parents natural ability to grow things for most of my life, but the past two years have been the most productive for my own garden. It may be that I am finally gaining the wisdom that I always remember my parents having - after all, they were the age I am now when I was growing up. I did notice the first sign of crows feet this morning...