Paul Hornung Stew

There are a number of foods that people associate with comfort. Most of them provide an easy-to-eat, easy-to-digest meal rich in calories, nutrients or both. And then, there are those have a sentimental or nostalgic element to them.

Terry Waite of East Grand Forks reminded me of the latter the other day when he mentioned a stew that he likes to make. It’s called Paul Hornung Stew, named after the star running back and Hall-of-Famer with the Green Bay Packers in the late 1950s and 1960s.

Terry told me he got the recipe from an aunt of his but didn’t know where she got it.  He said she used to make the stew and send it to the fire station with his uncle. And the guys there loved it.  It makes a lot of stew, he said, but it freezes well.

I did a bit of research on the Internet and found some reference to the stew but couldn’t pinpoint the origin. All the recipes were exactly the same as the one I got from Terry with one exception. They all contained a tablespoon of sugar.

Paul Hornung Stew
2 pounds beef stew meat cut into 1-inch pieces
1 cup of diced celery (see note)
4 or 5 carrots
4 or 5 potatoes
½ bag frozen peas which I add the last hour
1 slice of bread crumbs
1 small onion
1 28-ounce can whole tomatoes
1/4 cup of tapioca
Salt and pepper to taste
Worcestershire sauce
Brown the stew meat in Worcestershire sauce Put in a Dutch oven with remaining ingredients. Cover and put in oven preheated to 325 degrees. Cook for about 5 to 6 hours, stirring occasionally. It makes its own gravy.
Serve with salad, rolls or both.
Note: You can substitute very small rutabaga, cubed or diced, for celery.