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"Hospitality consists in a little fire, a little food, and immense quiet."
---Ralph Waldo Emerson
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When my father returned home from [one of] his much needed vacations.....he brought with him wonderful descriptions of the miracle of autumn. Green leaves were metamorphosing into bronze-colored wisps, generously cloaking the tree branches that lined the roads leading up to the great wooded landscape of northern Wisconsin, where my father had spent his youth.He arrived at his destination at dusk. Walking toward the warm lights of his sister and brother-in-law's snug cabin home, his senses were awakened by the familiar fragrance of pine, and the faint must aroma of the surrounding forest. Upon entering the cabin he found the table gracefully set, and a delicious meal of rich savory stew awaiting him.Lake Ahmeek stew has since become a favorite meal in my father's house, as well as our own. It is not only delicious, but simple to prepare. We serve it with generously buttered, piping hot dinner rolls, and a fresh salad composed of whatever vegetables may be in season, and savor it along with the happy memories it evokes.
AUNT JEAN'S LAKE AHMEEK STEW
(Slow-cooked in a Crock Pot)
--1-1/2 lbs lean stew beef diced (if you're vegan or vegetarian you can omit this and add more vegetables or a soy based protein, cubed)
--3 or 4 potatoes, cut into large squares
--2 medium onions, diced
--4 to 5 stalks fresh celery, chopped
--Any other fresh vegetables you desire.
--1 to 2 cans GOLDEN mushroom soup, plus 1/2 can of water for each can of soup
--1 teaspoon salt
--1/4 teaspoon black pepper
--Crock-Pot or slow cooker
To Make:
Place all ingredients into a slow-cooker in the order they are listed above (no need to brown the meat). Cook for 8 hours on low heat. (If you don't have a slow cooker, you may use a 2-quart casserole dish and bake this stew, covered tightly, in a 200 degree oven for about 5 hours. My Father says this is the way the pioneers cooked a similar stew, using a Dutch oven.) As a variation on this recipe I often place a generous sprig of fresh rosemary on top of all the ingredients before cooking (remove the sprig before serving). Makes about 6 ample portions.
