[Muncle]

Well, I had a couple more servings of my stew this evening and it was great, even in this 60 degree weather. It really is better reheated. Some folks asked for the recipe, which I will gladly share, but remember; this is called “Bachelor Stew” for a reason. I was told about this by a young lady many years ago. She naturally assumed that since I was a male, I couldn’t cook. (For you youngsters, this was a common misconception in the 70’s and even 80’s.) I didn’t want to disabuse her, especially since one of my culinary weaknesses has always been gravies. So here’s the recipe so simple that even a bachelor can do it.

Get a big pan, Dutch oven, or crock pot. Add a few cans of cream of mushroom soup and about ½ has many cans of French onion soup. You can sub a can of Golden Mushroom for one of the regulars. Use at least 2 mushrooms for each of the onion soups. Quantity depends on the size of the pot and how big a batch you want. Cook over a low heat for awhile, stirring the soups until blended thoroughly.

Season as desired. I add pepper and garlic and like to throw in a couple small red Thai chiles.

Brown some beef stew meat, either dredged in flour or not. Pound and a half or so, depending on the batch size.

Add to soup mixture and cook over low heat for a couple hours. Stir periodically.

Add a bunch of potatoes. I cheat and use a few cans of whole potatoes. If desired, add an onion, quartered, or as I sometime do, a bunch of pearl onions. If you’re a health nut, you can also add some carrots and other veggies.

Cook over that same low heat until done. Then cook a couple hours more. Can be refrigged and reheated.

Notes: Especially if you don’t dredge, you may want to add a roux to thicken the gravy. If so, do it before you add the veggies.

If you can’t find French Onion soup, or just don’t want to use it, substitute beef broth.

If you have no religious objections, and have some lying around the house, you might want to add a splash or 6 or 7 of red wine. It’ll add a good flavor and if you serve it with a crusty bread, you can call it Boeuf Bourgignon and wear a toque.