Foodie Friday: Comfort Stew for Weary Travelers

It's that time of year when golden leaves spiral to the porch.

A time for comfort clothes and comfort food.

Porch photo (c) Joy Brown; bedroom photo (directly above) (c) Ben Heys. All photos courtesy of Shutterstock.com.

A time when the days are short and the smells of home are long and savory.

I just returned from Charleston, South Carolina, where I spoke at the SIBA book convention. The short flight home ended up taking seven hours--the plane had engine trouble (not while I was on it, thank goodness). So, while I waited in one airport after the next, I pretended to cook comfort food.

Mlee's Comfort Stew for Weary Travelers

All photos courtesy of Shutterstock.com. Stew photos (c) Joe Gough.

My real version is almost a goulash: Beef chuck roast (or any tender beef roast) cut into chunks; carrots, potatoes, chopped onions, finely chopped celery, sliced mushrooms, smidgen of garlic, bouillion, paprika, tomato paste (1 T), a pinch of brown sugar, Kosher salt, freshly ground pepper. I always start by browning flour-and-paprika coated meat in oil. Next, I "soften" the onions and celery. (If I'm feeling energetic, I'll brown the mushrooms in a separate pan--and pour off any mushroomy liquid, which I'll reserve for another recipe. Later, I'll add the mushrooms to the stew.)


Remove the meat, celery, and onion (save in a bowl), then make a small roux--flour and oil whisked over a low flame, scraping up the bits of meat from the bottom of the pan. I keep whisking until my arm falls off or when the mixture is the color of a copper penny. Add tomato paste and blend well. Add everything else and cook forever and ever, until the carrots are fork-tender and my kitchen smells down-home and comforting. Smells that say, You're home. Garnish with herbs, such as thyme, if you need a punch of green. Serve with a salad and crusty bread.


I love one-pot meals, such as this stew, because the payoff is more than just a meal. It's all about aromas and anticipation. It's condensation that beads in your kitchen windows and the gentle bubbling from your stew pot. It's that moment you lift the pot lid and steam rises up, fragrant and curled. Foodies love food, but they also love the way a much-loved recipe engages all of the senses.

Boston.com offers three versions of beef stew.

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Happy Recipe Hunting!