Being older, my wife and I like to make something that is good for two-three days, so stews are a favorite. Here is a simple one that we really overeat on.

SIMPLE BEEF STEW

3 tablespoons olive oil
1 large onion, chopped large
1 1/2 lb beef, cubed
3 medium potatoes (hard, white)
2 (about) cups beef or chicken broth
(we use low-salt canned)
2 carrots
4 celery stalks
1 sweet red pepper (if not too expensive this week)
1 cup red wine
1-2 bay leaves
1 tsp. basil
Garlic, chopped, to suit your taste
1/2 tsp. rosemary 1/2 teaspoon salt
1/2 tsp pepper

Heat oil in bottom of large thick-bottomed pot (one with a lid), sauté onion. Add meat, cook 5-7 minutes (add meat in 2-4 portions to facilitate browning). Cut and add potatoes (we use hard white because they don't go all soft and mushy). Add stock and wine. then add cut-up carrots, celery, red pepper, (or the vegetables you have on hand, reserving those that need less cooking to the last) and spices (I add a couple teaspoons full of New Mexico medium strength chili powder but this is strictly optional).
Cook 15-20 minutes at rather low heat in covered pot (or until you are satisfied with the doneness of the vegetables).
Good, tender, lean beef trimmings are usually available from our meat market at a reasonable price; we use it rather than the often fat or gristley "stewing beef."
Serve with corn bread (or any good bread).

OLD-TIME BEEF STEW (from BHG)

1 1/2 lb. beef stew meat, 1-inch cubes
2-3 tablespoons olive oil
4 cups water (use broth for richer taste)
1 large onion, sliced
2 cloves garlic, minced
2 tablespoons Worcester sauce
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon groung allspice
6 medium carrots, sliced
1 pound small white onions, peeled and halved
4 medium potatoes, in 1-inch chunks
1/2 cup cold water
1/4 cup all-purpose flour
Fresh parsley, snipped

1. In a large pot, cook all the meat at once in hot oil over medium high heat until brown (Note: keep spatula handy to scrape browned material on the bottom of the pot- a lot of the flavor comes from this). Browning and meat cooking take about 15-20 minutes. Drain off excess fat (we get lean trimmings from the butcher as our stew meat and don't have to do this). Add the 4 cups water, sliced onion, garlic, Worcester, lemon juice, sugar, salt, paprika, pepper, bay leaf and allspice. Bring just to boiling and reduce heat. Simmer covered, for two hours, stirring occasionally.
2. Stir in carrots, onions and potatoes. Return to boiling; reduce heat, simmer about 30 minutes.
3. Add flour to 1/2 cup cold water and use for thickening. Add parsley.

PORK AND SWEET POTATO STEW

1 pound boneless pork shoulder roast, cut in 1-inch cubes (we use lean pork roast- little difference in cost here. Shoulder does have more flavor)
1-2 tablespoons olive oil
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 medium onion, coarsely chopped (1 cup)
1/3 cup dried apples, coarely chopped
1 tablespoon quick-cooking tapioca
1 clove garlic, minced
1/2 teaspoon dry sage, crushed
1/4 teaspoon ground cardamon
1/4 teaspoon pepper
2 cups chicken broth
1 cup apple juice or apple cidar

In a large skillet, brown meat, half at a time, in hot oil. Drain off fat (with lean pork so available, this is no longer a problem). In a 33 1/3 to 4-quart cooker, place sweet potatoes, onion and dried apples. Add browned meat. Sprinkle with tapioca, garlic, dried sage, cardamon and pepper. Pour broth and juice or cidar over all.
Cover, cook on low heat for 6 hours or on high heat for 3 hours.
Note: Europeans often add a little allspice to stews and other meat dishes. Be careful; it enriches the taste, but too much covers up the meat and vegetable flavors.