Hank Greenberg’s Favorite Stew

0921_greenberg

What’s not to love about Hank Greenberg?

Here was a guy who stood up to anti-Semitism and racism, was one of the first major leaguers to enlist in WWII, and who wouldn’t play baseball on Yom Kippur.

Recently I came across a vintage Jewish cookbook with a recipe for his mother’s stew:

3 pounds stew beef, cut in large pieces

1 tsp. salt

Pepper, to taste

3 medium onions, chopped

2 leeks (white part only), cut up

2 Tbsp. oil

2 cloves garlic, finely chopped

1 bay leaf

½ tsp. thyme

2 oz. brandy

2 cans beef broth

1 cup Burgundy wine

2 carrots, sliced

2 Tbsp. chopped parsley

Season beef with salt and pepper. In a heavy pan, sauté chopped onions and leaks in oil, until onions are golden brown. Add seasoned meat, garlic, bay leaf and thyme. Toss to combine, and brown meat. Add brandy and set aflame. Spoon until flame subsides. Add beef broth, wine and carrots. Bring to a boil, then reduce heat to simmer and cook until meat is tender, about 2 hours. Remove bay leaf. Sprinkle with chopped parsley.

I’m a vegetarian, but I want to try this, so I’m going to give it a shot with tofu! I’ll let you know how it goes.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s