Bob’s Blue Ribbon Favorite, “Rileyhouse Beef Stew”

Patsy Riley, first lady of the state of Alabama, said, “When I asked Bob for his favorite dish for a cookbook, he gave me a fast answer—‘I don’t know.’” “You mean you just like so many things you can’t decide?” she asked. “No, it’s been so long since you cooked, I can’t remember.”

½ cup vegetable oil

2 pounds sirloin tips

½ cup steak sauce (Dale’s) or Worcestershire sauce

1 (1.63-ounce) package stew seasoning (French’s)

6 cups water

1 (15-ounce) can tomato sauce

1 (14½-ounce) can stewed tomatoes

10 small potatoes

½ (16-ounce) package baby carrots

¼ cup granulated sugar

3 tablespoons butter

10 small whole onions

In a large skillet on medium, heat the oil and brown the beef tips in the hot oil until each side is browned. Add the steak sauce or Worcestershire sauce. Simmer for 15 minutes. Add the stew seasoning and water. Stir. Add the tomato sauce, stewed tomatoes, potatoes, carrots, sugar, butter, and onions. Cook on low heat for 1 hour or longer. More water may be added if you want a soup-like stew. I usually serve this with corn on the cob and corn bread.

YIELD: 6 TO 8 SERVINGS