The homeless population has reached an all time high in New York City, numbering over 35,000 people. This count doesn’t include the people you see lying on church steps, subway benches or in the parks. As New York residents, we have an obligation to recognize this devastating statistic and help out in some small way. Most of us can only imagine how it feels to be hungry, truly hungry. Next time you’re cooking dinner, make one extra portion. Stick it in a disposable plastic container (plastic utensils can be obtained at any fast food joint) and carry it out the door with you on your way to the bar or the movie theater or wherever it is you pass the evening hours. Nine times out of ten, you’ll see someone wrapped in blankets, dinnerless and without a home. Hand them the package, tell them that it contains food and carry on. Even though it doesn’t solve the broader problem of homelessness in this city, it’s not so hard to include one more in your dinner plans.  

Meat and Potatoes (serves 5)
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
7 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
2 cups 1/2-inch pieces peeled turnips
2 tablespoons chopped fresh parsley

Heat oil in large pot over medium-high heat. Add beef and sauté until brown, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and turnips. Sauté vegetables  about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.