This stew, like many other recipes on this blog, is inspired by a favourite comfort food of my childhood.
One Sunday lunch we were at some friends’ to eat with them, and the lady of the house served us Company Stew. Later, whilst visiting, my mom wrote down the recipe, accidentally leaving out the “p” (she added it in afterwards) because she was busy talking while writing. So “Comany Stew” I used to always call it.
But Comany or Company, it was always a favourite. Except for the time my dad made it and put in a crazy amount of black pepper and that day it was Pepper Stew. And rather unpalatable. But usually it was amazing, and there is really nothing lovelier than coming home from church to the delicious aroma of cooking food.
My Boxcar Children stew was modelled closely after this recipe, but this time I’m trying to replicate the actual Company Stew instead of Jessie’s stew, so it’s a tad different. Because you layer the ingredients while it’s cooking, this TOTALLY COUNTS as a legit Layered Food. 🙂 While the original stew baked in the oven, I have chosen to go the crockpot route, and have found that the results are pretty good if not quite as browned as the oven method.
This took me about an hour to prepare, because I had to go pull up my own carrots and dig up my own potatoes and then scrub them down. And make my white sauce. But if you already have potatoes and carrots handy, it won’t take you near that long to prepare it.
You will need:
1 lb stew beef sub, cut in pieces (I used chopped-up beef flavoured gluten steaks)
4 large potatoes, cut in chunks
4 medium carrots, cut in chunks
1 small onion, chopped
1 tsp salt
1 T tapioca flour
1 1/4 c white sauce (your favourite, or you can try my white sauce)
1 1/4 c water
Put gluten in bottom of crockpot. Layer on potatoes, carrots, and onion, also raw.
Next, combine the salt and tapioca flour and sprinkle on.
Drizzle soup and water over top. Cover and cook in crockpot on high for 5 hours. Should be rich and brown when done.
Tomorrow: Mexican Lasagna!