not sure about where you live, but here the weather is slowly but surely changing.
the sun is setting earlier and the leaves are just beginning to turn. all of the sudden we are jumping into fall, buying pumpkins, pulling out sweaters, and stirring up stews.
the recipe redux challenge this month is all about first recipes. the ones we remember making from way back that still hold a place in our hearts. if you know much about me or have followed this site for any time at all, you’d know i’m a sweets lover and maker at heart. that’s my default, undoubtedly. but there are a couple of savory recipes that i hold dear.
the timing of the challenge and this stew-stirring weather couldn’t have been more perfect! this savory recipe has been in my arsenal for as long as i can remember cooking. it was first passed to my momma when my folks were young and newly married. a fellow medical resident’s wife gave this backyard stew recipe to her and because it’s so easy and delicious, we’ve been making it ever since.
as a matter of fact, this recipe played a major part in my first ever publication. while a dietetic student at baylor, i conducted a study that was later published (somewhere… a zillion years ago, before email and interwebs). the study was testing the nutrition and taste profile of ostrich meat in place of beef. this was the recipe i chose to use. the ostrich meat cooked up perfectly and no one could taste the difference in the two stews.
rest assured, i’m back to using beef or bison in this one. and though this old-fashioned backyard stew originally called for canned vegetables, i now use frozen, as i prefer their texture and taste. either will work in a pinch, of course. and apparently, so will ground ostrich meat.
- 2 pounds ground beef or bison
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (32-ounce) container chicken or beef broth
- 3 cups frozen vegetable medley (corn, peas, green beans, and carrots)
- 2 cups frozen butternut squash
- 2 cups boxed (or canned) chopped tomatoes
- 2 teaspoon Italian seasoning
- 1½ teaspoons salt
- 1 teaspoon pepper
- Cook beef (or bison) in a large saucepan. Add onion and garlic; cook until onion begins to turn translucent and meat is cooked through.
- Add broth, frozen vegetable medley, frozen squash, chopped tomatoes, Italian seasoning, salt, and pepper to pan.
- Bring to a boil, reduce heat and simmer, covered, for 30 minutes to 3 hours.
for more recipes from my fellow reduxers, click blue button below: