Yajaira and I got together to make Oatmeal Thickened Beef Stew, a recipe was submitted by Jared Jones. Neither one of us had ever used oatmeal in a soup or stew so we were both excited to see how this would turn out. The ingredients are basically beef, oats, and veggies. Here’s what Jared said about his stew and the use of steel cut oats:
Beef and oat soup. thick, nutritious beef stew, made more novel, digestible, and nutritious with the addition of steel-cut oatmeal.
- 2 ½ c roasted beef
- 1 ½ c diced potatoes
- ½ c diced onions
- ¼ c celery
- ½ c sweet corn
- ½ c carrots
- 2 c oatmeal (rolled but original recipe had steel cut)
- 2 tbs olive oil
- 2 tbs minced garlic
- 2 tbs tomato powder
- 1 tsp chipotle
- ½ tsp cumin
- ¼ tsp salt and pepper
- 1 c grated aged gouda (as an add on)
- 1 tbs basil oil (as an add on)
The original recipe calls for steel cut oats but all we had was rolled. We also added corn to our recipe. Jared said he doesn’t often work with dried ingredients and that we should adjust the amounts as needed, which we did. We basically doubled everything to insure we had enough food for the hungry crew. In the end I was pleasantly surprised by this easy, yet tasty, stew.
- Re-hydrate all dried ingredients.
- Preparing an ordinary pot of oatmeal by following the directions.
- Sauté FD beef and vegetables in olive oil.
- Add in potatoes and continue to sauté.
- Add 2 cups water to the pot.
- Add the already cooked oats to the pot. Add the salt to the pot. Increase water level with another 2 cups
- Add tomato powder, garlic powder, chipotle and cumin.
- Cook for ~30 minutes or until the meat and potatoes reach a soft and pleasing texture.
- Finish the soup by topping it with a little bit of 5 year aged Gouda, parmesan, garlic oil, basil oil, or whatever else strikes your fancy.