Cooking with Chef Jo: Cheeseburger Stew

EEK! My tech guy says my motherboard was fried so pics on this blog will be limited until I can buy another one!

As if the falling leaves weren't an indicator that fall is coming, the temperatures drop a sure reminder. There was a chilly nip in the air following the deluge of rain over the past week from tropical storm Sally. Yes, it was still tropical storm strength when it got to us here in the northeast Georgia mountains You know what that that means...soup's on.

Mel likes her ingredients small mouth sized and I like having multiple ingredients on my spoon so I used the small grate on my Vidalia Onion chopper. If you like your veggies bigger go ahead and chop yours bigger.

Jo's Cheeseburger Stew

Serves 4

 

What you'll need

1/4 ground beef

1 small onion, chopped

2 rubs celery, chopped

2 cloves garlic, minced

2 carrots, grated

3 medium russet potatoes, cubed 

1 cup green peas

1 cup sliced mushrooms

3 cups chicken broth

1/2 cup milk

1/4 lb sharp cheddar cheese,  small cubes

6 slices of bacon, fried crisp and crumbled

3 TBS dried parsley flakes

3 heaping TBS plain yogurt

2 TBS butter

1/3 cup Clear-Jel, corn starch, or flour

1 TBS Worcestershire sauce

1/2 tsp dried basil

2 TBS sea salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsp smoked paprika

1/2 tsp dill weed

1/4 tsp ground mustard

1/4 tsp ground coriander seed

1/8 tsp red pepper flakes, crushed

1/8 tsp ground fennel seed

*The last ten ingredients coarse ground together with 2 drops of oil makes My version of the McCormick's brand of Montreal Steak seasoning.

Putting it all together

• Melt butter in large saucepan (3 qt or larger) over medium heat.
• Add onions, celery, and carrots. Stir to coat all vegetables in butter.
• Cook for 3 minutes. 
• Add ground beef. Break apart.
• Continue cooking and break meat apart until the meat is browned.
• Add flour/Clear-Jel/corn starch to the pan stir well until all the meat and vegetables are coated.
• Add mushrooms, broth, and potatoes.
• Add herbs and spices. 
• Reduce heat to a simmer and cook until the potatoes are tender and the soup base is thickened.
• Add green peas.
• Add milk and cheese. Stir well.
• Continue cooking 3 minutes.
• Add yogurt and stir well.

Service-Ladle into bowls. Top with additional grated cheese and bacon. Serve with a nice tossed salad and crusty bread make this hearty, stick to your ribs soup makes this a well balanced meal.

Y'all have blessed day!

Chef Jo