Mealtime is Meant for Sharing

If there is one thing children know it’s that food just tastes better when eaten with a friend. And the more gathered round the table the better. Children don’t need a reminder to Dine with a Friend.

When we grow up, and head off into the world, we tend to get busy. Single people somehow seem to manage to get together with friends after work. But married folks, parents, our lives are so filled with busy that we just don’t seem to find the time to connect.

November 25 was created as a reminder for everyone, but especially those of us who can’t find the time for ourselves let alone our friends, to take a minute. Okay, longer than a minutes. Take however long you need to dine with a friend. Be it a neighbor, a coworker, a friend since childhood, someone from church. It doesn’t matter who the friend might be or even how long you’ve been friends. Just take a moment to connect, and to break bread.

The only problem I have with Dine with a Friend Day is that is hovers around Thanksgiving. One year, it even fell on Thanksgiving. Not exactly the most convenient time of the year. Which is why, for me, the best part of dining with a friend is to invite someone over, and cook. One of the best meals to share has to be a good stew. It’s comfort food. It simmers until you’re ready. And there’s generally enough to share.

So call up that pal, or that couple, and invite them to come on down. Sit a spell. Catch up. The world will be spinning out of control again soon enough thank you. So enjoy these moments while you can.

Mulligan Stew
1 medium White Onions
1-1/2 lb Beef Stew Meat
1/2 teaspoon dried Oregano
1/4 teaspoon dried Basil
1/4 teaspoon dried Marjoram
1/3 cup Flour
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
2 tablespoons Vegetable Oil
4-1/2 cups Beef Stock, divided
3 medium Yukon Gold Potatoes
1 (16 oz) bag frozen Mixed Vegetables
Salt to taste
Black Pepper to taste

Heat oven to 350-degrees. Peel and chop onion, set aside. Trim stew meat, cut into smaller cubes if necessary and set aside.

In a small bowl, whisk together the oregano, basil and marjoram. Set aside.

Place flour in a zip-lock bag. Add onion powder, garlic powder and black pepper. Shake bag to season the flour. Add stew meat, shake to coat in the seasoned mixture.

Heat a tablespoon of vegetable oil in a Dutch Oven over medium heat. Using tongs, remove stew meat from the flour and add to the pan. Reserve any flour mixture remaining in the bag; set aside. Brown stew meat on all sides, transfer to a plate once browned.

Add remaining tablespoon vegetable oil to the Dutch Oven. Sauté onions for about 3 minutes or so to soften. Sprinkle about 2 tablespoons of the reserved flour over the onions. Stirring constantly, continue to cook another 2 minutes. Scatter the spice mixture over the onions, cook for another 30 seconds longer, stirring constantly.

Add 2-1/2 cups beef stock to the onions, cook for 2 minutes, stirring several times to prevent scorching. Return stew meat to the Dutch Oven. Cover and place in the heated oven to cook for an hour.

Scrub potatoes, cut into cubes. Add potatoes and frozen vegetables to the stew. Add remaining 2 cups of beef stock. Return to the oven; cook for another 45 minutes or until the meat and vegetables are fork-tender. Season with salt and pepper to taste just before serving.

Serve with bread and enjoy.

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I will rejoice in your salvation, O Lord