Gig Young's Depression Stew

Gig Young's Depression Stew

2 lbs. beef kidney
2 1/2 lbs. lean top beef round, cut in strips (or 1-inch cubes)
2 tbsps. butter
Salt and freshly ground pepper
2 bouillon cubes dissolved in 1 cup boiling water (or 1 can beef broth)
2 1/2 tbsps. Escoffier sauce (or catsup)
4 large yellow onions, peeled, cut in quarters
1 leek (white part only), sliced
2 large tomatoes, peeled and quartered
2 large turnips, peeled, cut in coarse dice
Half a yellow turnip, peeled, cut in pieces
4 large potatoes, peeled, cut in large pieces
6 medium-sized carrots, peeled, cut in half
1 medium-sized head of cauliflower, cored, cut in large pieces
1 small head of cabbage, cut in sixths
6 mushrooms, peeled (caps left whole, stems chopped)
Flour to thicken gravy

1. Scald kidneys in boiling water; split in half, remove connective tissue, fat, cut into 1-inch cubes, season with salt and pepper. Melt butter in large stock or stewing pan. Brown kidney and beef quickly until meat loses its red look. Add onions and leek, cook until vegetables begin to brown. Remove from fire.

2. Add beef bouillon (or beef broth), Escoffier sauce, and additional liquid (enough to cover the meat, tomatoes. turnips and yellow turnip). Cook 2 1/2 hours.

3. Uncover, add potatoes and carrots, cover and simmer 45 minutes (or until vegetables are tender). Add cauliflower, cabbage and mushrooms, cook about 8-10 minutes longer (or until cabbage is tender). Remove small amount of stock; cook slightly, mix with about 2 tbsps. flour until smooth; gradually add to the stock pot. Cook a few minutes until gravy is smooth. Correct seasonings. Serves 8-10.

Thoughts: Typically, stews of the Depression era were made with beef blade that cost around 11 cents a pound. For flavorful additions, add oregano, basil or bay leaf.