On Super Bowl Sunday, this Super Bowl Savory Stew is absolutely the perfect dish to make if you are entertaining or if you just want to watch all the Super Bowl festivities, which begin at 12 Noon on NBC. It’s perfect because it can be thrown together in a jiffy, put in a low-heated oven and it will literally stew away until supper time and the kick-off. The recipe was originally published in 1960 by Peg Bracken in her "I Hate to Cookbook," which was revised by her daughter Jo Bracken in 2010 to celebrate the book’s 50th anniversary.
Just put beef (pork, lamb or veal can be options) in a pot, brown the meat, throw in sliced potatoes, veggies, a can each of tomato and cream of mushroom soup. Put in the oven and become a couch potato in front of the TV or a perfect host/hostess for the day. By dinner time, the house would be filled with a fragrant aroma and a soul-warming stew will be on the table for family or football fan guests.
Super Bowl Savory Stew
- 1 1/2 - 2 lb. chuck cut into 2" cubes
- One turnip, parsnip and onion peeled and cubed or quartered
- 4-5 small red-skinned potatoes washed and quartered
- One leek cut into 1" pieces
- 3-4 carrots peeled and cut into 1" pieces
- 2 cloves garlic diced
- One small green pepper and one small red pepper
- 1/2 jalapeno pepper, deveined, seeded and minced
- One 28-oz. can of diced tomatoes (seasoned with basil, garlic, oregano)
- One can tomato soup (in homage to Peg Bracken's original recipe) - Optional
- Salt & freshly ground pepper
- Cilantro or parsley finely chopped
- Chicken broth as needed