Best 2 Grandmas Stone Soup Stew Recipes

In the realm of culinary delights, Grandma's Stone Soup Stew stands as a testament to the magic that can be conjured from humble beginnings. This hearty and flavorful stew is a symphony of simple ingredients, each contributing its unique charm to create a dish that is both comforting and deeply satisfying.

At the heart of this classic recipe lies a medley of vegetables, each adding its own layer of texture and flavor. Carrots, celery, and onions form the aromatic base, while potatoes and parsnips lend a comforting heartiness. Green beans and peas add a vibrant pop of color and freshness, while tomatoes contribute their juicy sweetness.

To elevate this vegetable symphony, a choice of protein takes center stage. Whether you opt for tender chunks of beef, hearty sausage, or savory mushrooms, each option imbues the stew with its distinct character. The addition of a flavorful broth, be it chicken, beef, or vegetable, further enhances the depth of flavor, creating a rich and satisfying liquid base.

Seasonings play a crucial role in bringing all the elements of this stew together. Garlic, thyme, and bay leaves add a savory warmth, while a touch of salt and pepper ensures a harmonious balance of flavors. For those who enjoy a touch of spice, a pinch of cayenne pepper can add a subtle kick.

As the stew simmers gently, the vegetables soften and meld together, releasing their natural sweetness and creating a thick, velvety broth. The protein, infused with the aromatic herbs and spices, becomes tender and succulent, adding a satisfying chew to each bite.

Grandma's Stone Soup Stew is a versatile dish that can be easily adapted to suit personal preferences and dietary needs. For a vegetarian or vegan version, simply omit the meat and use a vegetable broth. For a thicker stew, add a cornstarch or flour slurry towards the end of cooking. And for those who prefer a more rustic touch, leave the vegetables in larger chunks instead of dicing them finely.

This timeless recipe is a testament to the art of creating something extraordinary from the ordinary. With its symphony of flavors, textures, and aromas, Grandma's Stone Soup Stew is a dish that will warm your heart and nourish your soul. So gather your ingredients, fire up the stove, and embark on a culinary journey that celebrates the magic of simple, home-cooked meals.

Here are our top 2 tried and tested recipes!

GRANDMA'S STONE SOUP STEW

Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

STONE SOUP

Stone Soup image

After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, turnips, and parsnips.
Don't be afraid to experiment. You can add other ingredients to your soup, such as meat, beans, or pasta. Just be sure to adjust the seasonings accordingly.
Let the soup simmer for a long time. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will be.
Serve the soup with a side of bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Grandma's Stone Soup Stew is a hearty and flavorful soup that is perfect for a cold winter day. It is also a very economical soup to make, as it uses simple, inexpensive ingredients. With a little planning, you can easily make this soup in your own kitchen. So next time you are looking for a delicious and affordable meal, give Grandma's Stone Soup Stew a try.