I’ve had my doors and windows open enjoying the weather. Its very cool in the mornings and sometimes in the evenings. But all day the sun has been shining in and I have flowers galore!
Last week I bought some soup bones and made broth and saved the meat for another recipe. Today, I am going to use the meat I saved for an old-fashioned, cool weather stew. This is a great Spring time dish, warming but not too heavy.
Here is what you’ll need:
2 tablespoons fat, I use a combo of butter and lard
1 or 2 pound of red meat like beef or lamb. I am using beef.
Flour
1 medium onion, chopped
3 teaspoons crushed garlic
4 small carrots, chopped
2 stalks celery, chopped
6-8 small red potatoes, scrubbed and cut into quarters
2 tablespoons tomato paste in a tube or can
8 cups homemade stock
1 1/2 tablespoons sea salt
1/4 teaspoon black pepper
Dredge the beef in flour and set aside. You don’t have to dredge the meat with flour, you can omit it. The flour makes the stew thicker and less soupy.
Use a big, heavy bottomed stock pot. Add the fat, heat on medium high heat and cook the floured meat til brown. Add onions and garlic and cook until the onions are soft.
Add chopped potatoes, carrots and celery. Cook for about 5 minutes.
Add tomato paste and stock. Stir the tomato paste around to dissolve it in the stock.
Add salt and pepper to taste. Cover and simmer for about 30-45 minutes.
Once the meat is tender and potatoes are done the stew is ready to serve. We love this served with cornbread and a broccoli slaw on the side.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
I have made southern cornbread over the years, however haven’t made it in awhile. I was confused by your instructions. under Real Southern Style Cornbread. You stated you can use self rising cornmeal or you can use plain cornmeal, flour, baking powder & baking soda. You went on to give the recipe without mentioning the flour, or baking soda and the amounts! I went by the recipe exactly as you stated it, (don’t think it will turn out). Please revise the recipe and email me if you would be so kind. I have used some of your recipes before with no problem.
Hi Jan,
In the post you referenced, I gave two recipes. One for cornbread using self rising cornbread and one using plain cornmeal. The recipes are correct, here’s the link:
http://christianhomekeeper.com/southern-cornbread/
The recipe using plain cornmeal is a very old one, using no flour.
That sounds like a really yummy, filling soup 🙂 🙂
Oh, on a random note, I like the mirror in the photo you included on your post here today 🙂 🙂 it reminds me of one that my great-grandparents used to have…and I LOVE all things vintage 😉 🙂
Love and hugs from the ocean shores of California, Heather 🙂
Heather 🙂 🙂 🙂 recently posted..IT MAKES "CENTS" TO ME FRIDAY – FOR SATURDAY – MARCH 24th.