Nannie’s Arsh Stew
Did everyone eat a little too much yesterday? We finished off our leftovers and I am not cooking anything Thanksgivingish for a while now. Today I fixed Nannie Hembree’s arsh stew adding a couple of additions to the recipe I posted several years back because Mama told me of a few things Nannie would put in it (if she had them) that I wasn’t aware of. While the way I thought she made it is good, this is even better and taste more like hers did. Gotta thank Mama for her input as she grew up making this along side Nannie, so she should know. I don’t know why she called it arsh stew, but it’s what the whole family called it and everyone loved it.
I didn’t get to spend as much time with Nannie Hembree as a young girl, they lived too far away for us to visit like we did Nannie Polly. I wish I could have had more time in her kitchen cooking with her as both of my Grandmothers were fantastic Southern cooks. Mama has been the most help to me when I remember something Nannie made, she does her best to walk me through the recipe to get it as close as I can to how Nannie fixed it. Papa worked in a factory so she would have him a lunch ready for his lunchbox before bed and he would fix himself a bowl of All-Bran for breakfast before work. Nannie would start working on supper after she ate breakfast, usually skipping eating lunch…I don’t recall her eating a sandwich with us kids. She fixed ours but never one for herself that I can remember. Papa would come home to a good hearty supper and afterwards head to the living room to read the newspaper. Evening times for them were different than those of Nannie Polly and Papa. They didn’t have a porch to set on nor fields to overlook but they were just as content to watch the Lawrence Welk show and then turn in for the night.
Nannie’s Arsh Stew II
- 1 1/2 lbs. stew beef
- 6 C. water (more if needed)
- 2 beef bullion cubes
- 1 small onion, chopped
- 2-3 medium potatoes, washed and cut into bite size pieces
- 1/2 C. ketchup
- good splash of worcestershire sauce
- 1 pat of butter
- salt and pepper to taste
Put the first 3 ingredients in a pot and bring up to a boil. Reduce the heat to low, cover and cook for 1 hour. Add the onion and continue to cook, covered, for 15 minutes. Raise the temp. to medium high and add the potatoes, ketchup and worcestershire sauce. Stir to combine and cook, uncovered, for 20-25 minutes until potatoes are tender (at this point, you may need to add a cup or so more water if too much has cooked down). Add the butter and stir till melted then season with salt and pepper to taste. Nannie’s Arsh Stew