Hot Dog Stew

This is the kind of stew that came out of midcentury American kitchens when payday was still a few days off. It’s built on a simple light roux of flour and margarine, layered with onion, garlic, green bell pepper, and chunks of waxy potato, then thickened by potatoes that break down into the broth as it simmers.

The roux is the part to slow down for. Cook the flour and margarine together until they smell faintly nutty and the color shifts from pale yellow to light tan. That’s where the stew gets its body. Skip this step or rush it, and you end up with watery soup that tastes like boiled hot dogs.

Add the hot dogs toward the end of cooking, after the potatoes have started to fall apart. They’re already fully cooked and only need to heat through. Slice them on a slight diagonal so each piece picks up sauce on more surface area.

A dab of yellow mustard on the side cuts through the richness and brightens every bite.

Kitchen Tips

• Use russet or Yukon Gold potatoes. Both break down enough to thicken the broth without turning to glue.
• The chicken bouillon cube does serious work here. Don’t skip it. It’s where the savory depth comes from.
• Watch the water level. If the stew gets too thick, add water a quarter cup at a time.
• Leftovers thicken even more as they cool. Loosen with a splash of water when reheating.

Variations

• Stir in a handful of frozen corn or peas during the last 5 minutes for color.
• Use smoked sausage in place of hot dogs for a smokier, meatier stew.
• Add a teaspoon of paprika or a pinch of cayenne to the roux for warmth.