BEEF JERKY STEW – February 3 – National Snack Food Month

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”]

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.

[/directions]

[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

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