It had to happen eventually – meat. When I started this blog a little over a year ago, one of the goals was for me to outline the journey of my family and our vegetarian summer of 2013. Since then, we have flexed meat back into our diets and eat it once or twice a week for dinner, really no more than that. It took me quite a while to get back into meat eating, even after I started cooking it for my children. I am still compelled by the benefits of a plant-based to continue to eating that way, but I also understand the benefits that lean proteins provide – and they are mighty tasty!
HEP and I visited a cute little restaurant over the weekend and the soup de jour was a lovely and rustic beef stew that contained corn as a main ingredient. After one taste I was sold and I started studying the ingredients to recreate it at home. It was simple, as a rustic soup should be.
The beef is almost a side ingredient as the vegetables take center stage. I picked up a chewy baguette before dinner and it was the perfect one pot meal. Like most of my recipes, you can omit or add as you please. When I went to the commissary to pick up the stew meat, I purposely looked for the one that weighed the least. I wanted to show that this is also an inexpensive dish. The meat cost me just over $3, not too bad for protein.
I did make sure that I cut the fat off of every piece of meat. It’s not healthy and I just can’t stomach it. It had some marbling, so that is enough fat for this dish.
- 1 Tablespoon olive oil
- 1/2 cup white onion, diced
- 1/2 cup thinly sliced baby portobella mushrooms
- 1 1/2 cups fresh corn off the cob, 3 ears (can use frozen if corn is not in season)
- .5-1.0lb of stew meat, cut into 1/2″ cubes and fat trimmed, about 2 cups
- 2 1/2 cups cups yukon gold potatoes, cut into 1/2″ cubes
- 3 1/2 cups stock, vegetable or chicken
- 1/4 cup white wine
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- Prep all ingredients (chopping, trimming)
- Put all in in crockpot and stir, cook on low for 5 hours
- Serve hot
After it was done, I was in love, especially with the mushrooms and then I thought that this soup would be divine with or without the meat. I have a feeling next time I will be making it sans meat to see how it turns out. The picture above shows how it looked before the cooking started.
It’s nice to have a hands off meal every once in a while – I hope you try this! My recipes will continue to be mostly meat free, but I’ll throw in some carnivorous recipes every once in a while from now on!