Tom's Jerky Stew

This stew has roots in Native American and frontier cooking traditions, when dried meat (jerky), preserved corn (hominy), and root vegetables were the only reliable winter staples. The recipe shows what those simple ingredients become with patience and hot water: a savory, deeply flavored stew that tastes far more complex than its short ingredient list suggests.

The long simmer is what transforms the jerky. Two hours of gentle cooking rehydrates the dried meat, releasing all its concentrated beefy flavor into the broth while the hominy simmers to tenderness alongside. The result is meat that’s tender (not chewy like raw jerky) and a broth that’s rich without any added stock.

Use good-quality jerky without heavy seasoning or sugar. Plain beef or buffalo jerky lets the natural meat flavor come through; teriyaki or BBQ-style jerky throws off the balance.

The potatoes go in last and only need 20 minutes. Adding them earlier turns them to mush. Cut them into uniform cubes so they cook through at the same time.

Watch the water level. The stew thickens as it simmers, so you’ll need to add water periodically to keep everything covered. The final consistency should be thick like a porridge, not soup.

Serve with cornbread, or in a bowl with hot sauce or sliced onion on top.

Chef Tips

• Soak the hominy overnight if using dried; canned hominy can be drained and added directly.
• Break the jerky into uniform 1-inch pieces for even rehydration.
• Add a bay leaf or sprig of thyme during the simmer for herbal depth.
• Make a day ahead. The flavors deepen significantly overnight.

Variations

• Substitute buffalo, venison, or elk jerky for traditional Native flavor.
• Add a teaspoon of smoked paprika for extra depth.
• Stir in fresh chopped sage or wild herbs for a more authentic foraged-flavor profile.