Wednesday, December 21, 2016

St. Louie Stew

Slave was inspired by a recipe for Irish Stew. Since there was no lamb to be found. Meat became a Saint Louis Favorite – pork steak! Ever hear of a pork stew? Well neither had slave so it was created! Hope you enjoy.

A stew is just a basic mirepoix (3 vegetables: here potatoes, carrots, and peas.) a meat – usually one of the tougher cuts that take slow cooking in liquid, and a broth of some kind. Here is our stew made simple for you.

2 lbs pork steak boneless cubed
1 tsp salt + ½ tsp pepper
½ tsp ginger
1 family sized can (26 oz.) cream chicken soup
½ (same can) non-fat creamer
2 Tbs soy sauce
2 medium potatoes
1 onion
1 cup carrots
2 cups frozen peas
½ cup mushrooms

Do your cutting. Cube the pork, the potatoes, and chop the onion.

Heat oil in a dutch oven over medium heat, add onions and cook until transparent. Add the pork cubes and brown on all sides
 (maybe 10 minutes total)

Add the soup, creamer, soy sauce, ginger, and sat & pepper. Cover and simmer for 45 minutes.

Add potatoes & carrots, cover and cook for 30 minutes.

Add peas and mushrooms. Simmer for 15 minutes or until flavors are well blended.

Adjust the soup: if too thin – thicken with slurry of cornstarch. If too thick, add more non-fat creamer.

Serve in bowls with a brown & serve bread from the oven.

So happy to serve my Master:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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