Nothing says fall like the return of stews and heavy soups to the dinner table. Here is a basic beef stew recipe. Skip the wiping with a damp cloth stuff,  of course, and that meat labeled stew meat at the store will work just fine.

Beef Stew with Vegetables

1½  lbs. beef stew meat
3 tablespoons butter or bacon fat
1 teaspoon salt
Dash pepper
1 large onion, slice ½” thick
5 or 6 carrots, scraped
4 medium potatoes, pared and quartered
Chopped parsley

Purchase stew meat from shank, neck or flank of beef. Wipe each piece with a damp cloth, cut in 2-inch cubes, roll in flour and brown in butter until richly browned on all sides. Sprinkle with salt and pepper; add enough hot water to cover the meant, then cover kettle tightly and simmer gently until meat is perfect tender 1½  to 2 hours. Half an hour before serving time, add onion slices, carrots split lengthwise in quarters and the diced potatoes. Continue cooking until vegetables are tender. Remove meat and vegetables to serving dish, sprinkling them with chopped parsley if desired, and keep hot. Thicken liquid to desired consistency using 2 tablespoons flour blended to a smooth paste with ¼ cup cold water. Pour gravy over meat. 5 servings. From The Modern Family Cookbook