My dad was big into stews, beans, earth foods. His staples were not out of a box or bag. Born into the poor hollers of West Virginia, he only knew the simplest of foods and as it were the healthiest of foods. Slumgullion variations and good bread (to be honest sometimes that good bread was simply Wonder Bread and lots of butter) were offered up.

(recipe courtesy of Lake City, Colorado)

1 1/2 # Beef Stew Meat, cubed
1 large onion, chopped
3-5 medium carrots, sliced
3 red potatoes, diced
1 bell pepper, chopped (optional)
1 can black eyed peas(optional)
1 can tomatoes, chopped
4-6 cups water
1 tsp. thyme
salt and pepper to taste

Brown the meat over high heat with 1-2 TB olive oil in a dutch oven. Saute onion with meat. Add carrots, potatoes, tomatoes, and water and simmer for at least 1-2 hours or until the vegetables are tender. Add seasonings to taste. You can add leftover veggies such as cabbage, corn, green beans, etc.

Thicken the broth with flour. Add 1/2 cup macaroni in last 1/2 hour cooking, if desired. Adjust seasonings if needed. If you are using stove top, be careful to not overcook. If you are preparing this dish in a dutch oven over coals, be careful that the heat isn’t too hot. Enjoy!    (From The Urban Homemaker)

I was never lost, but I was bewildered once for three days. –Daniel Boone