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July 2018
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Stormin’ Norman’s Midwest Chop Suey (Stuey):

My dad was a wonderful cook albeit not overly adventurous, he loved his meat and potatoes, that is how he grew up on his grandpa’s farm after all.  This dish is one of his and was one of my favorites as a kid and still is.  It was something he would throw together if I was coming down to help around the house or just visit.  I was not sure why he called it Chop Suey since it isn’t anything like the Asian Chop Suey so I asked my mom.  She said he liked the name and made the dish with that idea in his head but in aMidwestsort of way.  I think I should rename it to Chop Stuey since the principle of “throw in what you got” is the same but it is more of a stew than anything.  I jazzed it up a bit and subbed canned mushrooms for fresh ones.

I really love this one on a cold fall day or when the winter winds pick up and throws it’s snowy furry at us.  It will warm you to the bones up for sure.  Make sure you save enough for lunch the next day, it gets better with time!

  • 1 ½ – 2 lbs. chuck roast cut into ¾ inch or so  cubes
  • ½ white onion diced
  • 2 cloves garlic minced
  • 3 or so carrots  cut ¼ inch pieces fat end could be cut in half as well
  • 3 stalks of celery cut same size as carrots
  • 2 or so cups of fresh cramini or button mushrooms cut
  • 32 oz. of beef stock
  • Water as needed
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 or so tsp. Pepper flakes (optional to taste)
  • Corn starch (as needed)
  • Kitchen Bouquet (as needed)
  • Glug of olive oil
  • Tbls. fresh oregano or sprig or two of fresh thyme (optional)

In a Dutch oven or heavy stock pot over medium high heat add olive oil and onions, cook for a minute or so stirring often.  Reduce heat a little and add the garlic cook until the onions are soft and translucent, stirring so they don’t burn.

Add beef and season with salt and pepper and pepper flakes, cook until browned.  Then add carrots and celery, cook for 8 or so minutes, then add mushrooms and cook until slightly softened.

Add beef stock so everything is covered (add water if needed) also add bay leaves and optional herbs (I had some left over Oregano from the Black Bean Enchiladas’ from the last post) bring to a boil, reduce heat to a slow simmer cover (with a little crack) and cook for at least 30 minutes but 90 minutes is better as the meat is supper tender the longer you cook it.

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