Elizabeth Taylor’s love of food ranged from luxurious treats like beluga caviar and Champagne to everyday favorites, such as chili from Los Angeles’ Chasen’s, which she loved so much it was flown to her on the set of Cleopatra in Rome. Yet, she also cherished simple, homey dishes. Her personal chef in the 1990s, Neil Zevnik, often made her Thanksgiving feasts with deep-fried turkey legs, Toffee Fudgies, and even a stew from his childhood—his mother’s signature “Rosalie’s Stew.” Made with leftover roast, vegetables, spices, and condensed soup, the stew gained extra flavor with sour cream and horseradish. Taylor adored it not just for its taste but for its story, asking Zevnik to tell his mother how much she enjoyed it, delighting both of them.
Rosalie’s Stew
Serves 6
Ingredients
- 1½ pounds cooked roast beef, cut into 1-inch cubes (if you don’t have a leftover roast, a slab of roast beef from your market’s deli counter works perfectly)
- 1 small brown onion, peeled, halved and thinly sliced
- 1 pound small yellow potatoes (preferably Yukon Gold), cut into 1/4-inch slices
- 24 ounces frozen mixed vegetables (my preferred combo is carrots, peas, green beans and corn)
- 2 cans condensed vegetable soup
- 1 (14.5-ounce) can low-sodium beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
Preparation
- Preheat the oven to 375 F.
- Combine all ingredients in a Dutch oven or large heavy ovenproof pot and stir to combine.
- On your stovetop, heat over a medium-high flame, stirring occasionally, until lightly boiling. Transfer to the oven and cook for 55 to 60 minutes, stirring occasionally, until the meat is tender and the potatoes soft.
- Serve with sour cream and horseradish on the side.