Growing up on a dairy farm in Wisconsin, winter was both a stunning and challenging time of year. Frosty mornings and snow-covered fields made for a picturesque setting, but for farmers, these scenes were accompanied by hours of tough work in freezing temperatures. No matter how chilly it was, the cows had to be milked, the barn had to be cleaned, and fresh feed and water had to be provided.
Winter chores meant dressing in layers of wool socks, flannel shirts and insulated overalls before heading out into the bitter air. Frozen gates had to be broken down, water troughs checked for ice, and statuesque bales of hay had to be stacked. There was a peaceful rhythm and a sense of purpose in ensuring that the animals were cared for no matter the weather. Farmers share an unspoken understanding that their commitment not only ensures their livelihoods, but also the animals and land entrusted to them.
After pouring the last bucket of feed and turning off the barn lights for the evening, the best part of the day awaited him: sitting down to a balmy meal. At the kitchen table, we shed our winter coats, defrosted our fingers, and warmed ourselves with hearty dishes like country stew.
There’s something deeply satisfying about a meal that fills you up after hours spent fighting a chilly. A bowl of country stew with tender meat, nutritious vegetables, and sultry broth wasn’t just food – it was comfort, nourishment, and a reminder of the comforts of home.
Winter on the farm teaches us a lot about resilience and gratitude – for the land, the animals and the elementary joys of sitting together as a family over a meal. Even now, when it’s getting chilly, the smell of cooking goulash reminds me of those beloved evenings at the country table.
Country stew
A classic country stew, a favorite for the chilly winter months, it’s perfect for vegetables you may have on hand in your kitchen pantry.
- 5 pounds tiny ribs on the bone peeled and cut into 2-inch pieces
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups water
- 1â…“ cups Zinfindel
- 1 medium onion cut
- 1 clove garlic ground
- 2 teaspoon salt
- 2 beef bouillon cubes
- 6 gigantic Wisconsin potatoes washed, peeled and quartered
- 1/2 pounds miniature fresh mushrooms cleaned and trimmed
- 1 10- ounce pkg frozen whole green beans
- 1 16- ounce you can peel whole tomatoes undrained
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Dredge the ribs in flour to coat them; save the leftover flour.
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Heat the oil in an 8-quart Dutch oven over moderate heat.
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Add half of the ribs and fry them on all sides. Once browned, remove the ribs. Repeat the instructions for the remaining ribs.
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Stir in reserved flour. Mix the white mixture, add 1 cup of water and wine and mix until it thickens.
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Return the ribs to the pan.
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Add onion, garlic, salt, pepper and broth and bring to a boil.
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Cover and reduce heat, simmer for about 1 hour or until ribs are tender.
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Remove the ribs with a slotted spoon and cover with foil to keep sultry
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Add potatoes, mushrooms and beans. Simmer for 20 to 30 minutes or until the vegetables are tender.
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Add the ribs and tomatoes with the liquid and heat.
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Using a slotted spoon, transfer the meat and vegetables to a gigantic platter.
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Transfer the sauce to a serving container and serve with the ribs.
Calories: 653kcalCarbohydrates: 45GProtein: 46GFat: 28GSaturated fats: 10GPolyunsaturated fats: 5GMonounsaturated fatty acids: 11GTrans fat: 0.05GCholesterol: 122mgSodium: 1056mgPotassium: 1772mgFiber: 6GSugar: 5GVitamin A: 315IUVitamin C: 43mgCalcium: 79mgIron: 8mg
