I call it Southern Sunday Stew, but the truth is we eat it on Wednesdays, Fridays—pretty much any day we want something hearty and delicious.

Southern Sunday Stew is more than just a meal; it's a cherished tradition passed down through generations in our family. This hearty stew is a staple in many Midwestern homes, especially on Sundays when families gather to share stories and laughter around the dinner table. The rich, savory aroma of this stew simmering on the stove brings back memories of my grandmother's kitchen, where she would lovingly prepare it for us. It's a dish that embodies comfort and warmth, perfect for those who want to experience a taste of Southern hospitality and a connection to simpler times.

This Southern Sunday Stew pairs beautifully with a side of freshly baked cornbread or fluffy buttermilk biscuits to soak up the rich broth. A crisp green salad with a tangy vinaigrette can add a refreshing contrast to the hearty stew. For a truly Southern experience, serve it with a side of collard greens or sweet potato casserole. And don't forget a pitcher of sweet iced tea to wash it all down.

Servings: 6-8 servings

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 can (14.5 ounces) diced tomatoes, undrained
4 large carrots, sliced
4 medium potatoes, peeled and cubed
2 cups frozen green beans
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the meat and set aside.

2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.

3. Return the browned beef to the pot. Add the beef broth, water, and diced tomatoes. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef is tender.

5. Add the carrots, potatoes, green beans, thyme, salt, pepper, and bay leaf to the pot. Stir well.

6. Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender.

7. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

For a bit of spice, add a pinch of cayenne pepper or a dash of hot sauce. You can also substitute chicken or pork for the beef if you prefer. If you have fresh herbs on hand, toss in a handful of chopped parsley or rosemary for extra flavor. For a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.