Serves
[ingredients title=”Ingredients”]
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium carrot, cut into ½ inch slices
- 1 large potato, cut into 1-inch cubes
- 1 stalk celery cut into ¼ inch cubes
- ½ medium yellow onion, chopped
- 1 teaspoon salt
- 1 clove garlic, minced
- 4 cups water
- 1 bay leaf
- 1 cup beef jerky, cut into ½ half-inch pieces
- 2 tablespoons cornstarch
[/ingredients]
[directions title=”Instructions”]
- In a large skillet, over medium heat, add the olive oil, butter, carrot, potato, celery, onion, and salt. Cook until the onion starts to become translucent, about 5-8 minutes. Add the garlic and cook for 1 additional minute then remove from heat.
- In a large stockpot over high heat add the water, vegetable mixture, bay leaf, and beef jerky. Bring to a boil then reduce the heat to low and simmer for 1 hour.
- Remove about 1 cup of the liquid into a heat safe bowl and whisk in the cornstarch. Slowly pour the cornstarch mixture back into the stock pot stirring constantly. If it doesn’t thicken turn the heat up to medium-high. Stir constantly until the stew thickens.
- Remove the bay leaf and serve.
[/directions]
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #gluten-free, #BeefJerkyStew, #NationalSnackFoodMonth[box style=”rounded”]Tomorrow is National Homemade Soup Day. Ingredients for tomorrow’s recipe are listed below:
- 1 tablespoon olive oil
- 1 cup butter
- 1 large yellow onion, chopped
- 1 red pepper, chopped
- 2 celery stalks, washed and chopped
- 1 teaspoon salt
- 2 cloves garlic, minced
- ½ cup four
- 2 28-oz cans diced tomatoes
- 2 leaves fresh basil, minced (or 2 tsp dried basil)
- 1 teaspoon paprika
- 1 ½ cup chicken stock
- 1 tablespoon honey
- ¼ cup sugar
- ¾ cup half-and-half
- ¼-½ teaspoon black pepper
- 1 cup parmesan cheese
- ½ cup sour cream
[/box]