BEEF JERKY STEW – February 3 – National Snack Food Month

Serves

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove the bay leaf and serve.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #gluten-free, #BeefJerkyStew, #NationalSnackFoodMonth
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
 

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