Southern Stew

Warm up on a wintry day with Southern Stew, a beef and vegetable one-pot meal. Make an old-fashioned chunky kind, or prepare it soup-like with more broth.

Stew
Southern Stew

January is time for hearty and healthy comfort food.

Starting off the year with a hearty and healthy comfort food, I made a stew chock full of chunky meat and veggies. It was time to give my body a break from sweets.

Stew
Southern Stew
Jump to Recipe

Cutting back on those sugar and snack cravings, however, is hard to do. Don’t you agree?

I mean, if you’re like me, I love baking during the holidays. And I love tasting it all, too. But by New Year’s Day, it feels like you’ve been swooshed up into a sugar vacuum of sweet treats.

History of Stew

The history of stew goes back to ancient times. The typical stew contains a meat, vegetables, and liquid.

Goulash is a type of stew. According to delishably.com, it goes back to the 9th century.

If you like goulash, try Kitchen Southern Hospitality’s Southern-style recipe.

What is the difference between stew and soup?

The difference between stew and soup is the amount of liquid. The liquid barely covers a stew’s veggies and meat. The meat and vegetables are typically cut into large chunks. However, a soup tends to be made with more liquid.

Stew
Beef and Vegetable Soupy Stew

Ready for that stew recipe? Here you go:

Southern Stew

Hearty stew loaded with chunks of beef and vegetables

Course Main Course
Cuisine American
Keyword soups
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 8
Calories 250 kcal

Ingredients

  • 2 Lb Beef stew meat
  • 1 Onion
  • Garlic salt to taste
  • 1 Tsp Basil
  • 1 Pkg. Frozen mixed vegetables (Peas and carrots)
  • 1/2 Pkg. Crinkle-cut frozen carrots
  • 1 Can Diced tomatoes
  • 3 Russet potatoes, medium
  • 1/2 Bag Frozen okra

Instructions

  1. Put the meat into a large pot.

  2. Season with garlic salt, basil, salt and pepper.

  3. Chop the onion, add it to the pot, and stir in with the meat.

  4. Turn the burner on medium high until the meat is brown on all sides.

  5. Turn the burner to medium low.

  6. Mix in a cup of water, and cook for 30 minutes.

  7. While the meat and onions are cooking, peel the potatoes and cut them into medium-sized chunks.

  8. Add the mixed vegetables, carrots, and potatoes after the meat and onions have cooked for 30 minutes.

  9. Add enough water to cover the stew, about a cup.

  10. Let the mixed vegetables and potatoes cook with the meat and onions for about 20 minutes.

  11. Stir occasionally.

  12. Next, add half of the package of okra on top of the meat and veggies.

  13. Again, add enough water to cover the stew.

  14. Cook on low for 30 more minutes, stirring occadionally.

Recipe Notes

Once the burner is turned on low or simmer, it can cook for an hour longer. This will help the stew meat to be more tender. But continue to stir it occasionally, making sure it does not stick to the pot. Add more water if you want it more soup-like.

When you are tempted to munch on treats, make a pot of this nourishing stew instead.

Actually, Southern Stew is one of the best recipes you can treat yourself to after the holidays. Filling. Nutritious. Satisfying – especially with buttered cornbread.

1 Comment

  1. I finally got an InstaPot and was experimenting with a pork tenderloin. Usually you BBQ it or wrap it in bacon and roast it. Yum. This time I peppered it, tossed it in the pot with carrots, yellow squash, celery, quartered red potatoes, and thin sliced onion on the bottom. I added a half cup of burgundy balsamic base and about a half cup of water. Just 23 minutes later and the juice had basted into it just fine. It was a guess on the timing but it worked! Even the squash held its shape and flavor.

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