by The Internet Cooking Princess
View
my 28 recipes »
Photo by The Internet Cooking Princess
The Internet Cooking Princess's Notes:
Expand1 Lb. Ground beef Ask a question about this ingredient
1 Yellow onion, finely chopped Ask a question about this ingredient
4 Cloves garlic, minced Ask a question about this ingredient
1 1/2 c. Matchstick or shredded carrots Ask a question about this ingredient
1 Yellow pepper, seeded and chopped Ask a question about this ingredient
1 c. Chopped tomatoes with juices Ask a question about this ingredient
1 1/2 c. Cooked lima beans Ask a question about this ingredient
1 T. Worcestershire sauce Ask a question about this ingredient
1 T. Dijon Ask a question about this ingredient
2 T. Red wine vinegar Ask a question about this ingredient
3 T. Butter Ask a question about this ingredient
3 T. Flour Ask a question about this ingredient
2 oz. (4 T) Cream cheese, room temperature Ask a question about this ingredient
4 T. Parsley, chopped Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Kosher salt & pepper Ask a question about this ingredient
Brown the ground beef in a large Dutch oven over medium high heat. Once the beef has browned, add the onions, garlic, carrots, chopped yellow peppers, and tomatoes.
Ask a question about this stepNext, add the beef stock, Worcestershire sauce, Dijon, red wine vinegar, ketchup, and cooked lima beans. Give the stew a quick stir to ensure everything has been properly mixed together.
Ask a question about this stepThen, stir in the butter, cream cheese, and the flour. Add the flour one tablespoon at a time to ensure that the flour has been properly absorbed by the soup.
Ask a question about this stepSimmer the soup for about 20 minutes, stirring occasionally. Serve immediately, sprinkling a little parsley or crushed red pepper over the top and dunking a few biscuits in the stew, as well.
Ask a question about this stepSquirrel meat?! Oh right, squirrel meat, of course. I would have added some, but I'm trying to cut down.
And, I hear you about the cream cheese. I was having a case of the Sunday night blues, and only one thing was going to make me feel better: more fat.
:)
Maybe if they have a future wild game category you could enter the squirrel version - we have fat GRAIN FED ones on our bird feeder! Free range grain fed squirrel. Yummy.
Touche. (And I'm a Texas girl, so yes, I should know better.) I guess I still had Georgia's BBQ sauce on my mind since theirs it's ALL about molasses.
". . . decided to forgo any use of barbecue sauce since I tend to prefer my stew a little more savory than sweet."
Then you should use barbecue sauce! But, you know, the real kind. From Texas.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I've been told by numerous Southerners that any Brunswick Stew worthy of the name includes squirrel meat. In fact, The Gourmet Cookbook (1979 edition) starts its recipe for Brunswick Stew with (paraphrased) "Cut two plump squirrels into quarters." I can't source squirrel -- and it's against the law in this urban area to hunt -- so we use chicken instead. This is a nice recipe, though the inclusion of cream cheese makes it richer than what we're used to here. Mr. T didn't get any Brunswick Stew at Christmastime (when his family invariably eats it) so maybe if he's very nice I'll make him some, using this recipe as a starting point, for his birthday this weekend. Now if I can just find some good lima beans . . . . ;o)