Tag Archives: Series: Soups On! Jodi’s Winter Stew

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

 

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

 

 

 

 

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches early 2018. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.