One pot summer stew

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wwltv.com

Posted on June 22, 2011 at 2:32 PM

Updated Wednesday, Jun 22 at 2:32 PM

Combine whole kernel corn with ultra-lean ground round in a light tomato sauce, spice it up with a conglomerate of N’Awlins seasonings, and serve it over hot steamed rice with crusty-toasty biscuits.  Now you got a super-easy light meal with a taste and freshness that just screams summertime.

4 tablespoons vegetable oil
1-1/2 pounds
lean ground beef
1 cup
onions  
1 cup
celery
½ medium
bell pepper
½ cup thinly sliced green onions for garnish
1/2 cup fresh parsley
1 small can
tomato paste + 3 cans water + 1 tablespoon chicken base 
1 bay leaf
|2 cans
whole kernel corn with liquid   
2 teaspoons
cayenne pepper
2 teaspoons
black pepper  
Frank Davis Beef Seasoning to taste
1 tablespoon Worcestershire Sauce
2 cups prepared
white instant rice
1 dozen
cooked biscuits, split, buttered, and oven toasted
2 sticks
softened butter for biscuits
Romaine, baby Bella mushrooms, and cannellini bean salad     

 

Start off by taking a heavy 5-quart Dutch oven and thoroughly browning the ground meat in the vegetable oil. 

Then remove the beef from the pot with a slotted spoon and set it aside for awhile.  In the interim, discard all of the rendered out beef fat.

Next, in the same Dutch oven you used to brown the meat, sauté over medium-high heat the onions, celery, bell pepper, green onions, and parsley until they become fully wilted and tender.  

At this point, return the ground meat to the pot and stir everything together, thoroughly combining the ingredients.
 

Now, in a stainless steel bowl or a large Pyrex measuring cup, whisk together the tomato paste, the 3 cans of water, and the tablespoon of chicken base. 

Then immediately pour this mixture over the contents of the pot and drop in the bay leaf. 
 

The rest of the recipe is merely an exercise in putting together the remaining ingredients--both cans of corn, the cayenne pepper, the black pepper, the beef seasoning, and the Worcestershire. 

Then blend everything once again until uniform, cover the pot tightly, and cook on low (actually on simmer) for approximately 50 minutes to an hour. 
 

Then right when you’re ready to eat, serve the stew “piping hot” over a soup bowl of cooked rice, along with a stack of butter toasted biscuits and a chilled multi-combination salad.
 

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Chef’s Notes:
 

Semi-sweet dark chocolate dipped potato chips make a good dessert to cap off this meal.

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