Winter has finally arrived in full force. As the temperatures drop, our interests in hearty comfort foods rise. When we are cold, we want a dish to warm us and make us feel full, comfortable and safe. Beef stew does just that. Nothing is better on a cold winter evening than old-fashioned beef stew like mother made. Beef stew will make you think of your childhood or create memories for your children.

The beauty of beef stew is that it's beef stew one day, and then can be re-mixed and used through the week. For a busy lifestyle, this is incredible. You can still have the satisfaction of cooking from scratch all day on Sunday, and do a re-heat to eat during the week. Freeze in individual servings and then pop into the microwave for a delicious dinner or lunch or do an actual separate creation with the stew.

You can turn the beef stew into a simple beef potpie. You can also use ramekins and get creative with the topping.

Before placing the beef stew into the ramekins, add a few ingredients to make it work a little better for a pot pie filling. Stew loses some of its “gravy,” as it chills out in the refrigerator, so reheat the stew on the stove top and add a bit more beef stock. This is also a good time to really let your creativity shine by adding red wine, a little beer or even cream.

Like a traditional shepherd's pie you can spoon creamy mashed potatoes on top of the beef filling. You can also drop your favorite biscuit mix onto the stew. The crumbly biscuit topping is similar to many of the southern homestyle chicken pot pies that simply have biscuit dough plopped on top. You can also use the traditional flaky pastry topping. It's the same as any pie crust, minus the sugar. Whichever you choose, bake all of them in a 425-degree oven for just under 15 minutes.

Good fresh vegetables are limited this time of year. Root vegetables will be readily available and are great in beef stew. One ingredient included is root parsley also known as parsnip roots. They look and taste somewhat like parsnips, and their small and flat leaves are very tasty parsley that resists frost. Just like parsnips, they belong to the family of “forgotten vegetables” that were once very common but have fallen out of fashion. If you find them, give them a try. There are also some great crock-pot recipes available that will work well with a busy lifestyle. Here is a recipe for stew. Enjoy.

This column has been a

collaborative effort between Auburn natives chef Max

Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net

Beef Stew with Root Vegetables

aMakes 4 servings

1 tablespoon olive oil

2 onions, peeled and sliced

2 cloves garlic, peeled and minced

2 pounds of boneless beef chuck, cut in 1 1/2 inch pieces

1 pound carrots, peeled and sliced

1 pound parsnips or root parsley, peeled and sliced

10 ounces fingerling or new potatoes, scrubbed and sliced

(it is unnecessary to peel them)

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 cup red wine

Heat the olive oil in a large pot over medium-high heat. Add in the onions, garlic and a tablespoon of water and cook for a few minutes until translucent. Add in the meat and cook for a few more minutes, browning the pieces on all sides. Remove the meat and set aside on a plate. Add in the carrots, parsnips and potatoes, season with salt, pepper and cumin and cook for five minutes, stirring regularly.

Return the meat into the pot, sprinkle with salt and pepper, then pour in the red wine and two cups hot water. Bring to a light boil, cover and turn the heat to low. Simmer for three hours, stirring from time to time and adding in a little more water if the juices evaporate too much. Serve immediately, or let cool, refrigerate and reheat the next day.