Much in the same way that he refined and improved upon this chicken-curry-in-a-hurry recipe, Andy has added his own special touch to Mom’s classic beef stew recipe. In his version, it was the addition of cocktail onions that adds an elegant and potent twist to the stew, lending flavor and globular architecture to the dish. He also opted for those little red potatoes that echo the size and shape of the onions, left with their vitamin-rich skins on, reddish color intact even behind the bold color of the stew sauce. (Secret ingredient hint: ketchup.)
This was one of the first recipes I ever made for Andy, during our first winter together. I remember getting the recipe from my Mom – a favorite for a cozy winter night – and then doing my best to bring it to life. Over the years, we gradually shifted to Andy making this more than me, and in more creative ways than I thought to flesh out. It’s now a winter staple whenever we need some comfort food.
PS – When in doubt, add a couple of snowflake rolls slathered in room-temperature butter.
