Tom's Jerky Stew
Tom's Jerky Stew recipe
Yield
8 servingsPrep
10 minCook
2½ hrsReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, dried aka beef erky
or buffalo |
* |
| 1 | cup |
grits
soaked overnight in ample water |
|
| 1 | large |
yellow onion
peeled/chopped |
|
| 1 | pound |
potatoes
unpeeled, diced |
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, dried aka beef erky
or buffalo |
* |
| 237 | ml |
grits
soaked overnight in ample water |
|
| 1 | large |
yellow onion
peeled/chopped |
|
| 1 | lb |
potatoes
unpeeled, diced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).
Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours.
You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.
