Jodi Lea Stewart

Loving and Writing About the Southwest and the South

Series: Soups On! ~ Jodi’s Winter Stew

Jodi’s Winter Stew

Wikipedia says Americans consume approximately 2.5 billion bowls of Campbell’s canned Tomato, Cream of mushroom, and Chicken Noodle Soup each year.

Canned soup . . . really?

Perhaps it’s because they never tasted really delicious homemade soup or stew?

My mission, if I choose to accept it, is to share my best soup and stew recipes so canned-soup addicts can wean themselves off the cans.

Will it work?

The proof is in the pot, yes?

Jodi’s Winter Stew

  • 1 lb. lean stew meat
  • Flour
  • Grape-seed oil, or your choice of cooking oil
  • 5 or 6 small peeled potatoes
  • 1 lg. peeled turnip, diced
  • 1 med. onion, chopped
  • 2 garlic cloves, mashed
  • 2 fresh ears of corn, or 1 can corn, drained
  • 1 can green peas, drained
  • 1 lg. peeled, sliced thin carrot
  • 1 lg. stalk celery + leaves if desired.
  • 1 can Rotel tomatoes and peppers (hot or mild, depending on your personal heat-index)
  • 1 Tbls. Onion Powder
  • 1 Tbls. coarse-ground black pepper
  • Beef or chicken broth
  • Water
  • Seasoned or sea salt to taste

 Prpar

Prepare vegetables and other ingredients and set aside. Put stew meat in a plastic bag and add enough flour to coat well. Sprinkle with small amount of pepper if desired before shaking bag. Add meat to hot oil in a stew pot. Brown the meat lightly on all sides over medium heat, stirring almost constantly.

Remove pot from heat and add the rest of the ingredients. The broth and water ratio I use is 2/3 broth and 1/3 water. Turnips and carrots are denser than potatoes, so I dice and slice them quite small. The potatoes are cut into medium chunks.

Your uncooked stew should be a couple of inches from the top of the pot when assembled. When the mixture comes to a low boil, cover slightly, but not tightly. Stir often until all ingredients are cooked through. The meat should be tender, but slightly chewy. Why? Because that’s the nature of stew meat. Just make sure you buy a good quality meat and that it’s lean. The broth will be quite thick and rich. Do your seasoning as the stew simmers.

Cooking times vary, but it doesn’t take long.

 Comment:  Serve with homemade cornbread.

Comment:  I’ve never had anyone turn up his/her nose at this hearty stew.

The Christmas Season is a grand time for a bowl of Jodi’s Winter Stew

 

 

 

 

Dish it up, and they’ll come a’running!

 

While you’re enjoying a rich bowl of Jodi’s Winter Stew, grab your copy of one of the Silki books and have a good read by the fireside!

 

#AuthorsWhoCook

 

 

 

 

One thought on “Series: Soups On! ~ Jodi’s Winter Stew

  1. Hello, Jodi: I am digging through the pile of unanswered emails that I’ve kept copies of because I didn’t have time to answer when they arrived. I see that your’s came through Linked-In way back in 2016. You mentioned adding two of my books to your cart. They must have been Saturday Matinee and Murder Times Two. I regret that I didn’t respond and I apologize. I have written two more books (Rebel on Horseback and Love Is A Legal Affair) since that time and am curious about your career. This email is written on your blog about home made soup, which I love.

    Thanks again for buying my books. Do you have some positive comments that I could add to my blog at davenportstories.com?

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