Of course! One can make this in the Crock-Pot, too, but my aim is to keep the Old Ways alive. In that spirit, this beef stew adapted from the 1970s Country Cookbook by First United Methodist Church in Norwood, North Carolina is being prepared using old-fashioned stove-top stewing.

You’ll need:

1½ lb. beef, cut into cubes
2 Tbsp. oil (I used saved beef fat from previous beef dishes, a classic 1950s practice)
1 onion, finely chopped
½ cup water
1/3 cup dry red wine
2 beef bouillon cubes
1 small bay leaf
1 chopped green pepper (optional)
½ tsp. pepper
1/8 tsp. thyme

Brown meat and saute onion, green pepper (if used), and pepper in hot oil. Add all other ingredients. Mix well.

Cover and simmer in a Dutch Oven or saucepan for 2 hours. Serve over rice or noodles.

Enjoy! (But don’t forget to place your napkin!)