Momma made beef stew in the fall and winter. It stuck to our ribs when the weather was frightful and noses were runny. It was an inexpensive meal, too, one that called for not much meat but lots of potatoes and carrots. And, it was a good way to sometimes sneak in peas, which I didn’t much like.

After days and days of eating Thanksgiving leftovers, John’s beef stew hit the spot. Giving credit where credit is due, he did most of the work. I only peeled and sautéed the veggies and cut up the potatoes. And I took lots of pictures, of course, because I could tell right off, by the aroma and sizzle and very first taste, this beef stew would be the best beef stew evah! READ MORE

 

 

Talya is a Delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, and Delta Crossroads Magazine. Her debut novel, The Accidental Salvation of Gracie Lee, recently placed as a National Indie Book Award Finalist for regional southeast fiction. She loves to cook and believes most any dish can be improved with a side of collard greens.