Popeye's Stew

My grandfather, Popeye, named by me, a couple of times a year 

in the winter months would set up in his workshop a cooking station.

He would bring in a big cast iron pit where he would build a fire

and hang his huge black pot over it in which he would cook stew.

He would let this stew simmer all morning while he and his

invited crew of menfolk would sit in the garage and play 

dominoes and drink Shiner beer just long enough

for the stew meat to be tender enough to melt in your mouth.

As young children we would bop into the garage to snuggle up 

next to Popeye and or my Dad to watch the game and then scurry

off back into Granny's house to run in the kitchen so we would not miss

what was happening in there either. It was a constant back and forth.

Inside the "women", done with aprons, cooked potatoes, maybe some green beans, 

some sort of salad, homemade pickles, white bread and possibly some 

cornbread but not always. Of course there were way too many 

desserts to count. Each dessert brought in proudly by the owner 

already sliced for sharing and covered with Saran Wrap so no one 

would steal a pinch before after supper. It was truly delightful and 

some of my fondest memories of my childhood. 

Here is my version of Popeye's Stew. It is not exact as he never wrote it down

but we think we have duplicated it pretty close to perfection.

I make mine in a big pot on the stove, in MY KITCHEN!

Popeye's Stew

5 pounds of Stew Meat

2 Tablespoons of Chili Powder (Less if you prefer it milder, more if you like it HOT)

1 large yellow onion chopped

2 Tablespoons of minced fresh garlic

1 Bay Leaf

1 Tablespoon of Bacon Drippings or Lard (Yikes!)

Salt and Pepper to taste

Water - enough to nicely cover meat and add when it evaporates

Cook meat and 1/2 onions in Bacon Drippings over medium heat until half done and still pink inside. Add remaining ingredients and bring to a low simmer. Cover, venting slightly, and simmer on low for 3-4 hours. Stir every 30 minutes and check liquid level. You don't want liquid to evaporate and burn the stew. The liquid level is important as you always want to have enough covering the meat. Once you have reached your desired tenderness serve it up with your favorite bread and enjoy!