I had this idea for a very ambitious project for quite a while now. I wanted to write a series of 50 eCookbooks, you read that correctly 50 eCookbooks, one for each state that we have lived in, in our RV, plus Hawaii and Alaska that we went to on vacations. I’m so excited to tell you that I began writing the first of those eCookbooks at the end of last year and the first book “Tasting Alabama: one bite at a time” is finished and will be available on this site in a matter of days! In honor of the first book, I’m sharing my recipe from the book for Alabama Style Beef Stew to whet your whistle.
Alabama Style Beef Stew
A warming taste of Alabama Style Beef Stew
What’s included in the eCookbooks
A little about this first eCookbook Tasting Alabama, as well as all of the books in the series. The recipes in Tasting Alabama will give you a taste of what it would be like to live, cook and eat in Sweet Home Alabama. Beside the 32 recipes for Starters, Salads and Dressing, Mains, Sides and Sweet Endings, there is a lot of additional and valuable information in this, and all future books as well.
There’s a very comprehensive Pantry list for both perishables and nonperishables. In addition the books offer a Glossary of Cooking Terms, Equipment lists and Resources for less readily available items. All of the recipes have been tested repeatedly to make sure you will get the same delicious results in your kitchen that I have in mine. And speaking of my kitchen, I live in an RV which has a well equipped but very tiny kitchen. So if I’m able to create these dishes in my kitchen, you will certainly be able to do the same in yours.
What will the books cost?
This first eCookbook, as well as the future books, will be priced at only $9.95 each. I would love for you to collect them as they are written so that you can enjoy tasting America one bite at a time, as Steve and I continue to do while traversing this gorgeous country of ours. And when you purchase each book you will also be helping feed people in need, all over the world! Ten percent of the purchase price will be donated to No Kid Hungry and World Central Kitchen.
More books to follow soon
And I do have more good news! My second book of the series, “Tasting Alaska: one bite at a time” is almost complete. It will be available sometime in May, just as soon as I finish proofreading it. And it contains 40 delicious Alaskan recipes. That will be followed by Tasting Arizona. By now I guess you have realized that I am working alphabetically because it make it easier for me to keep track. I’m having so much fun writing, creating recipes, photographing and eating my way through the states!!! And I hope you enjoy these books as much as I do.
My first eCookbook “Tasting Alabama: one bite at a time”
Alabama Style Beef Stew
This recipe is as southern as it gets. Delicious served with cornbread to sop up the luscious sauce.
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 pounds stew meat, such as chuck roast or arm shoulder roast, cut into cubes
1 yellow onion, peeled and diced
4–6 cloves garlic, peeled and minced
1 (10-ounce) can Ro-Tel diced tomatoes with green chiles, original, mild or hot
3 (14.5-ounce) cans stewed diced tomatoes
10–ounces fresh okra, cut in 1/2-inch slices or 1 (10-ounce) package frozen cut okra
1 (10-ounces) package frozen baby lima beans
1 (10-ounce) package frozen corn kernels
4 large Yukon Gold potatoes, peeled and diced
Diamond Crystal kosher salt
Coarsely ground black pepper
Instructions
- Add the butter and olive oil to a Dutch oven and heat over medium-high heat, until butter is melted and mixture is shimmering. Liberally season the meat all over with salt and pepper.
- When the butter/oil mixture is hot, add the beef and sear on all sides until nicely brown and a crust forms. You many need to do this in batches so as not to crowd the pan.
- When all of the meat has been browned, remove it from the Dutch oven and set aside. Add the onions to the pan and cook until translucent but not colored. Add the minced garlic to the pan and cook for about 1 minute, until golden and fragrant.
- Return the meat to the Dutch oven and add the Ro-Tel tomatoes, stewed tomatoes, okra, lima beans and corn. Bring to a boil. When the mixture comes to a boil, reduce the heat to medium to maintain a simmer.
- Cover and simmer for about 2 hours, stirring occasionally to make sure nothing sticks to the bottom of the Dutch oven.
- Add the potatoes and simmer, covered for another 30 minutes or until the meat is tender and the potatoes are soft. If you prefer a less soupy sauce, leave the lid askew to allow some of the juices to evaporate. Serve hot in nice big bowls.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Southern, Alabama
