“Rileyhouse Beef Stew” Recipe

When I married Alise, I knew a couple basic things beyond her general personality. She is an excellent cook, and she loves her cats. Regardless of my allergies, I married her, the cats, and couldn’t wait for her cooking. What I didn’t know was where this talent for the culinary arts came from. Well, her great-grandmother, grandmother, and mother were influences on her cooking. Also, the extensive collection of cooking books helped her out. When I say extensive, I mean, she has a collection of cookbooks that make the Library of Congress jealous. I will do my best to not only share recipes that her and I have developed, but some of our favorites from this vast collection.

Since her roots are Southern, Alise has a number of southern cookbooks. So my first recipe to share with you is Bob’s Blue Ribbon Favorite, “Rileyhouse Beef Stew” from The Blue Willow Inn Bible of Southern Cooking. It is a simple recipe so don’t be afraid to try it.


1/2 Cup Vegetable Oil
2 lbs. Sirloin Tips
1/2 Cup Worcestershire or Steak Sauce
1 Package Stew Seasoning (French’s)
6 Cups Water
1 Can Tomato Sauce (15 oz)
1 Can Stewed Tomatoes (14 oz)
10 Small Potatoes
1/2 Package Baby Carrots (16 oz)
1/4 Cup Granulated Sugar
3 Tablespoons Butter
10 Small Whole Onions

In a large skillet on medium, heat the oil and brown the beef tips. Add Worcestershire/Steak sauce and simmer for 15 minutes. Add the stew seasoning and water. Stir. Add tomato sauce, stewed tomatoes, potatoes, carrots, sugar, butter, and onions. Cook on low heat for 1 hour or longer. More water can be used if you want a thinner stew. Serve with corn bread.

Please send us a note and share your favorite stew recipe and tell us what you think of this one. Eat well and share with people you care about.