Soulful Stew Recipes

Steps:

• Strip any large, tough stems from the spinach and give it a good washing. Dry the leaves in a salad spinner or pat dry. Stack 10 leaves on top of one another and roll them up like a cigar. Slice into wide ribbons. Continue til all the leaves are sliced; set aside.
• Cut the chicken into 1 by 3/4-inch strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tablespoons of the olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
• Add the remaining 2 tablespoons of oil to the pot if it looks dry, and toss in the onions, green peppers, celery, and jalapeños, seasoning them with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Dump the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, Mutha Sauce, Worcestershire, and carrots. Cover the pot and bring everything to a boil; then crack the lid, turn down the heat to low, and simmer til the carrots are soft, 15 to 20 minutes.
• Uncover the pot and throw in the blackeyed peas, corn, and spinach. Season the stew with the cumin, thyme, and oregano, and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew to see if it needs some salt and pepper; then spice everything up with Tabasco.
• Serve the stew steamin' hot in great big soup bowls.

Steps:

• In a large pot, cover the chicken with water, and bring to a full boil. Reduce heat, add chicken bouillon cubes and onion, and continue cooking chicken at a low boil until chicken is done, but not quite falling off the bone, approximately 30 minutes. Turn off the heat; remove the chicken from broth and remove skin and bones. Cut up and return to the broth-heat still off. Mix flour, salt, and mace in a large bowl. Crumble the butter into the flour with a fork, and add the eggs and milk. Mix with a strong wooden spoon until the dough is smooth. Divide dough into four portions to make it easy to work with. On a well-floured surface, roll the dough to a 1/4-inch thickness. Put the broth back on the heat and bring to a rolling boil. Cut the rolled-out dough into 2 to 3-inch squares and drop them into the boiling broth. Stir occasionally to keep the dough from sticking together as it boils. After all the dough has been dropped in the pot, turn the heat down to low, and simmer the "pop-eye", lid on, for about 20 minutes. When it becomes irresistibly creamy and thick.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.