Homestead Stew with Corncakes

Stew is a staple in my family’s winter menu. The recipe is so basic you can add whatever additional flavors spark your interest. I’ve used this with beef, venison, elk, moose, buffalo, bear, antelope, squirrel, rabbit, and rattlesnake and it always turns out tasty. A bowl of stew with a stack of cornbread flapjacks on the side is a hearty meal on a cold night. Enjoy!

Homestead Stew

1 -2 pounds cubed meat
1/2 tsp each: onion powder, black pepper, garlic powder, salt
3 T oil
1/2 cup flour
2 large potatoes, chunked
2 large carrots, chunked
1 medium yellow onion, chopped


1. Rinse meat in cold water and pat dry.

(don’t skip the drying process)
2. Combine seasonings with flour and coat meat with mixture.
(toss it all in a bag and shake it)
3. Heat oil in large fry pan until a water droplet sizzles, add meat sparingly and saute until browned.
(avoid overcrowding the pan for most tender results)
4. Add meat, root vegetables, and onion to a soup pot and cover with water.
(stir occasionally and simmer to your taste)

 

Cornbread Flapjacks

1 1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
1 egg, beaten

1. Combine dry ingredients and add milk, oil and egg to mixture.
(mixture will be thick, add milk to thin)
2. Grease a skillet until a droplet of water dances and pour the batter like pancakes.
(brown and flip to your preference)

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  1. #1 by Ali Dent on February 11, 2012 - 5:01 am

    Oh my, this looks so delicious!I have a new stew recipe in a crock pot in my fridge that I’ll pull out tonight and have ready for Sunday lunch. I love stew this time of year and your recipe looks fantastic. I’ve tried to make cornbread flapjacks before and they weren’t good. I’m copying your recipe now and I’m going to give them a try.

    • #2 by Leslie on February 12, 2012 - 9:52 am

      Thanks Ali!

      I don’t know why minor differences matter so much when it comes to recipes, but I’ve found the tiniest difference in ingredients can make the result completely different. Corn cakes seem to be that way. My mom made these a lot when I was growing up and they were ever so good! Enjoy!

  2. #3 by Amy Shojai, CABC on February 11, 2012 - 7:49 am

    Yum! Hearty soups and stews are my fav winter meals. I am soooo printing this out!

    • #4 by Leslie on February 12, 2012 - 9:53 am

      I hope you like the results, Amy! Stews and thick soups are favorites of mine too.

  3. #5 by Natasha Hanova on February 11, 2012 - 1:44 pm

    Lesann, you have no idea how long I’ve been searching for a Corn Cake recipe. My mama used to make something similar and I’ve tried a number of recipes. This one looks like it might be the one. Can’t wait to try it.

    • #6 by Leslie on February 12, 2012 - 9:56 am

      Hey Natasha!

      I hope the recipe works for you. I know exactly what you mean about finding just the right recipe. My mom made corncakes with stew when I was growing up and they were the best combination. You might try varying the amount of oil – I’ve found it makes a difference depending on the type of skillet. A cast iron or heavy aluminum skillet produces good results with less oil, but if it isn’t cooking up the way you like and you’re using a lighter weight pan – try adding a tablespoon of oil. Frying them up with a pat of butter gives them that lovely browned crust.

      I hope you enjoy them!

      • #7 by Natasha Hanova on February 23, 2012 - 11:09 am

        These were perfect. I took one bite and called my sister to let her know I finally found the right one. So glad to come across your blog. 🙂

        • #8 by Leslie on February 23, 2012 - 2:03 pm

          Yay! I’m glad your search is ended. I love corncakes. So many of the recipes from childhood taste better in my memory than in real life, but that has more to do with the fact we don’t dump oil in everything or slather it with butter. Mores the pity. *sigh*

  4. #9 by Marion Spicher on February 11, 2012 - 8:38 pm

    At one time I could make a good stew, but the last time I tried it, I tried to brown the meat without flour, then added the meat to the broth and vegetables. The meat was practically inedible it was so dry. Suspecting seasoning the meat as I browned it did something to it. I am eating only whole grains, so perhaps I’ll try your recipe with Whole Wheat Flour & brown it in olive oil. I’ll let you know if it wrecks the taste. Grin. But I loved your post. Made me homesick for my mama.

    • #10 by Leslie on February 12, 2012 - 9:58 am

      Oh Marion, I’ve done exactly the same thing. I don’t understand how you can cook something in fluid and have it taste like dried sponge…

      I don’t know why browning the meat in flour and seasonings matters, but it makes a huge difference. Isn’t it funny what triggers our emotional memories? I have the same association for my mama. Certain smells, especially cooking, takes me back in time.

      Do let me know how the wheat flour and olive oil works, I’ve not tried that combination.

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