Old-Fashioned Beef Stew (from p. 398 of the BCC): I think I will call this the "One-Inch-Rule Stew." The recipe says to add: beef cut in 1" pieces, potatoes cut in 1" cubes, carrots cut in 1" slices, and celery sliced in 1" inch pieces. It also called for a turnip cut in 1" cubes, but Mom did not have a turnip in the house to use. (In fact, I don't think she has ever had a turnip in the house, at least on purpose.) It also adds a green pepper cut in strips and a diced onion, but only because I think it is very hard to find a pepper or onion that you can cut 1" thick.
This stew is different from Mom's traditional beef stew, because hers has a tomato sauce base, and this had a white sauce base, which included flour, salt, pepper, shortening, hot water, beef bouillon cubes, and a bay leaf. It tasted a lot like a roast beef and gravy dinner, served in a bowl with heaps of gravy... which is definitely not a bad thing.
Since we have our big meal for lunch with Dad before he leaves for work, Mom put all the ingredients together on Wednesday night, and then slow-cooked them in the crock pot Thursday morning. We think stew tastes better when all the flavors have had a chance to mingle and get to know each other for a while anyway. :)
We liked it, and we really think Kevan would like it, too. So it looks like we have a new stew recipe to add to our "favorites" collection!