It’s all about the sauce

* This post is from my original blog on MSN Spaces back in 2007.  It is an oldie but a goldie.

Sitting here piggin’ out on a big plate of pancakes it dawned on me. Pancakes, without a nice slab of butter and a half gallon of syrop would be very boring. Likewise, fries without gravy, ketchup, mayo or whatever you choose to top them with would be boring. Toast without a slab of butter, peanut butter or jam is just burned bread.

Spaghetti or lasagna without meat-sauce and cheese is just boiled flour. How exciting is that? Ask any Italian Momma in New Jersey and they will tell you, “It’s all about the SAUCE.”

How much of our food is designed to be a vehicle for transporting the GOOD stuff or SAUCE to our mouths? Fries, Yorkshire pudding, spaghetti, toast, CHIPS and VEGGIES are all designed to get the sauce to the yap!! It’s all about the sauce!

Tap of (no longer in existence) fame blogged about cooking this week. Except for the yams it was a pretty good post. So in keeping with his food topic, I am going to pass on one of Sir’s simple recipes. It is good for college students, parents with brats who eat and run, and hell, it tastes damned good on TOAST!

Beef Stew - Alberta Style
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
This is another great hearty comfort food dish. Who doesn't love a big pot of steaming stew served with or over a nice crusty bun?
Course: Main Dish
Cuisine: British, European, North American
Servings: 4
Author: John Winslow
  • 500 - 750 grams STEWING Beef
  • 3 tbsp extra-virgin olive oil (you wouldn't want slutty olive oil or would you?)
  • 1 medium size turnip ruddy-beggars will do too
  • 1 medium green pepper
  • 2 Large Potatoes White ones with skin ON
  • 2 large carrots
  • 2 celery stalks if you like celery I don't... yukky
  • 1/2 - 1 pound of shrooms tn_mushroom.jpg white not B.C. Magic
  • 1 large red onion
  • 1 cloves or 2of garlic (your choice I like LOTS)
  • 1 tsp Lowrey's Season Salt salt, pepper and Italian Spice (if you want some zing)
  • 1/8 cup W-Sauce who on earth can pronounce Worchestershire Sauce properly anyway?
  • 1/8 cup ketchup
  • 1 small can of tomoato paste
  • 1.89 l V8 Juice
  • 3/4 cup sauce from stew
  • 1/4 cup flour
  1. Heat a cast iron frying pan on medium-high heat, add the EV Olive Oil and toss in your meat (the beef you perverts)
  2. Cut the skin off your ruddy-beggar (turnip), rinse your taters and cut them into fair size chunks, wash your shrooms (cold water) and chop into quarters (must be quarters... just kidding), scrape the skin off your carrots and remove the tops, rinse and dice your celery (this guarantees that Sirthinks won't come for supper), remove the skin from the onion and cut into 4 absolutely even sections Do not separate the onion pieces). Dice green pepper
  3. Garlic: Remove two cloves of fresh garlic from the bulb. Remove the outer skin. Lay (lie, place, put) the garlic on a cutting board. Lay the blade of a large knife on top of the garlic. Now use your fist to crush the sucker (the garlic, not the knife {Why is it spelled K-n-i-f-e and not just N-i-f-e?}). Do the same to the other clove. Now, slice the crushed garlic into fairly thin slices and throw one in with your beaf.
  4. Ensure the beef is nicely browned and remove from heat.
  5. Using a measuring cup, measure 3/4 of a cup of v-8 or clamato juice. Pour this into a glass (salted edges are pretty), add 1 oz of vodka (gin if you prefer) add some w-sauce, salt and pepper.... Set this aside with an ice cube in it. (Tobasco Sauce is good too)tobasco
  6. Pour the remainder of the juice into a 5 quart pot. Add 1/2 - 1 teaspon of salt, same amount of pepper, a few shakes of Lowrey's seasoned salt, and 1/2 teaspoon of Italian spice (I-spice is HOT). Shake in a few shakes of W-Sauce and about 2 tablespoons of KETCHUP, and the remaining garlic clove.
  7. Bring mixture to a boil.
  8. Add meat and any drippings in the frying pan.
  9. If the veggies and meat aren't completely covered by the juice you can add water or (BEER) if you want.
  10. Stir, cover and put on a medium heat
  11. Check and stir (not shaken) every five or ten minutes. Now drink your caesar!!
  12. After stewing on medium hear for one hour, (seems like a long time, but this is making a LOT of food) lower the heat to low and let stew for another hour and a half or until beef is tender.
  13. Bring back to a boil and stir in tomato paste to thicken. If need be, a little Bisto or flour can be used to further thicken to your desired thickness... (Watch out for lumps if using flour) Now drink your caesar!!
  1. Remove 3/4 of a cup of your sauce from stew
  2. Slowly add 1/4 cup of flour to the sauce stirring each teaspoon you add until you have a creamy mixture without lumps.
  3. Slowly add the mixture to the stew, stirring as you go. The stew should thicken nicely.
  4. Serve over a nice crusty bun, french loaf or plain old every day bread. Make sure you have more bread to use to get the SAUCE to YOUR MOUTH!
Recipe Notes

The stew is good even after freezing.... Remember though... Stew is just meat and vegetables until you add the SAUCE!