Wikipedia says Americans consume approximately 2.5 billion bowls of Campbell’s canned Tomato, Cream of mushroom, and Chicken Noodle Soup each year.
I have to ask “Why?”
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?
Ditch the canned soups!
Jodi’s Old-Fashioned Winter Stew
- 1 lb. lean stew meat
- 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
- Corn from 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 register)
- 1 Tbls. Onion Powder
- 1 Tbls. coarse-ground black pepper
- Beef or chicken broth
- Salt and pepper as desired
Prepare vegetables and other ingredients and set aside. Put stew meat in a plastic bag with enough flour to coat well, also adding light salt and liberal amounts of pepper to the flour. Shake and add to hot oil (enough to cover bottom of the pot and keep meat from sticking) 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 ration 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 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 partially, 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 bury a good-quality meat and that it’s lean. The broth will be quite thick and rich. Season to taste as the stew simmers.
Cooking times for stew vary, but it doesn’t take long.
Comment: Delicious served with homemade cornbread.
Comment: I’ve never had anyone turn up his/her nose at this hearty stew.
Comment: I have also made this stew with seasoned, cooked hamburger meat crumbled into clumps and added after the vegetables and broth are done. It’s good, too!
While you’re enjoying a rich bowl of Jodi’s Old-Fashioned Winter Stew, grab your copy of any of my novels and have a good read by the fireside!
Jodi Lea Stewart is a fiction author who believes in and writes about the triumph of the human spirit through overcoming adversity.
Her writing reflects her life starting in Texas and Oklahoma, moving to an Arizona cattle ranch next door to the Navajo Nation, and resuming later in her native Texas. As a youngster, she climbed petroglyph-etched boulders, bounced two feet in the air in the back end of pickups wrestling through washed-out terracotta roads, and rode horseback on the winds of her imagination through the arroyos and mountains of the Arizona high country.
Many monsoon seasons later, Jodi writes historical and contemporary novels set in the South and Southwest.
Her latest novel, TRIUMPH, a Novel of the Human Spirit, launched September 2020.
TRIUMPH is a sweeping piece of action-packed, literary fiction set from 1903 to 1968 and taking you on a journey through the Louisiana swamps, New Orleans, Texas, and St. Louis. It weaves together three vivid storylines featuring two friends of different races defying the odds of 1950s bigotry.
Check out her news and her latest everything.