Recipe submitted by listener, Jeff B.
Your spice mixture will consist of…
1 to 2 tablespoons Paprika
2 heaping tablespoons Beef powder
2 tablespoons MSG
2 tablespoon Celery salt
1 to 2 Tablespoon Ground black pepper (depending on spice level)
2 to 3 heaping tablespoon Chili powder
1 to 2 tablespoons Ground cumin
3 to 4 tablespoons Italian spice blend (I get mine from Pittsburgh Spice Company)
1 to 2 tablespoons Thyme leaves
For the stew ingredients…
2 to 3 Carrots depending on size
1 to 2 Russet potatoes (you will need the starch for thickening)
1 to 2 Stalks of celery
1 to 2 Onions
One 15 ounce can Tomatoes, whole or diced
One 15 ounce can Corn, drained
1 ½ to 2 lbs Stew meat (available in your meat section) or chuck roast, cubed into bite size pieces. The fat from a chuck roast will render down for more flavor.
3 to 4 Garlic cloves, peeled
2 to 3 tablespoons Flour
Olive oil
Instructions…
• Place carrots, potatoes, onions, and celery into a large stock pot, over medium low heat. Add in the can of tomatoes and corn with your vegetables, and begin to heat through.
• Meanwhile, preheat a cast iron skillet or frying pan on the stovetop over medium high heat. Add 1 to 3 tablespoons olive oil.
• Once the skillet/pan is up to temperature (the oil will sheen or dance in the pan/skillet) add your garlic. Once the garlic is fragrant, add your stew meat to the skillet/pan to brown.
• Once the meat is browned on all sides, coat the meat with 2 to 3 tablespoons of flour in the skillet.
• Transfer the meat mixture into the pot with the vegetables, along with all of the spice mixture. Fill the pot nearly to the top with water, leaving just a few inches to spare, and turn the heat on the stove up to high.
• Once the stew is boiling, turn the heat to a simmer. Let the stew simmer (small gentle bubbles) for 3 hours.
• Serve in bowls with shredded cheddar cheese over the top to melt.
Note: This recipe can be expanded or contracted depending on the people you’re feeding.
Recipe submitted by listener, Jeff B.
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