Mother nature is being such a tease with us this year. One day it’s warm enough to make you believe summer is coming and the next day we are back in January with snow falls and cold weather. It’s the type of weeks where you never really know how to dress and you’re stomach is all confused, craving comforting winter soups and light cold salads.
Since it’s been 2-3 days now that mother nature have been giving us cold weather, I’m still craving this type of filling soup you would eat at your grand parent’s house. It’s simple and easy to prepare, decadent, comforting and extremely flavorful. The delicate taste of the graines a roussir and the smoked bacon really gives this soup a comforting feel like if you were back at your grand parent’s house, all wrapped up in a warm blanket with fuzzy slippers. I like to call this one my fuzzy slipper soup.
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Creole Stew with Smoked Bacon
- Total Time: 260 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty beef stew with Caribbean spices and smoky bacon. Perfect for a chilly spring evening!
Ingredients
- 1 lbs (454 g) bottom blade beef pot roast
- 3 tsp powdered, grilled “graines a roussir“
- 2 cups (473 ml) chopped (in small cubes) sweet potatoes
- 3 cloves minced garlic
- 1 cups (237 ml) chopped yellow onion
- 1 cups (237 ml) water chestnuts
- 1 1/2 cups (355 ml) frozen (or canned) corn bits
- 3 oz (93 g) smoked bacon (4 slices), cup in small pieces
- 1 tsp olive oil
- 1/2 cups (118 ml) red lentils (dried)
- 2 tbsp cumin seeds
- 1 1/2 tsp yellow mustard seeds
- 1 tsp fenugreek seeds
- 1/4 tsp fennel seeds (optional, that’s just my personal touch)
Instructions
- Remove excess fat from meat. Rub graine a roussir on beef and reserve.
- Cut bacon slices into small pieces.
- In a large saucepan, over high heat, grill bacon bits with olive oil, onions, and garlic until cooked (avoid overcooking).
- Sear meat on all sides before adding remaining ingredients (except red lentils). Add leftover spice rub to the pan.
- Simmer for 2 hours, then add red lentils.
- After 4 hours, remove beef, shred with a fork and knife, remove excess fat, and return to soup.
- For the Soup:
- Combine spices and toast in a pan.
- Grind spices into a powder.
Notes
- For a richer flavor, sear the beef in batches to ensure a good crust before adding other ingredients.
- If you don’t have water chestnuts, substitute with diced celery or potatoes for a similar texture.
- Leftover stew freezes well; store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What type of smoked bacon works best in Creole stew?
Thick-cut, heavily smoked bacon gives the stew a deep, savory base. Slab bacon cut into chunks is ideal because it holds its texture through the long simmer.
What vegetables are typically in a Creole stew?
The base usually starts with the Creole trinity: onion, celery, and bell pepper. Tomatoes, okra, and sometimes corn are added as the stew develops.
How long does Creole stew with smoked bacon need to simmer?
Plan for at least 45 minutes to an hour of simmering so the flavors meld and the vegetables soften. The stew tastes even better the next day after the seasonings have time to develop further.
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