Creole Stew
This simple stew is from Southern Cooking copyrighted in 1928. I love reading Mrs. Dull’s narrative. Food writing was much different then! I didn’t change any of the words. Enjoy!
Creole Stew
Creole Stew
Put into a casserole or Dutch oven a pound of lean meat. Around this put as many potatoes as the family will need, 3 carrots sliced, 1 pint of tomatoes, 1 onion, 1 green pepper with seed removed, 1 cup butter beans, 3 ears of corn cut from the cob. Sprinkle the top with salt and pepper, fill the vessel with water, put into a slow oven and cook until the meat is tender. Add a little flour thickening, 2 tablespoons of chopped parsley, 2 tablespoons of Worchestershire sauce and one small pod of garlic.
Continue the cooking until seasoning strikes through well. Should the water cook out, replenish when the stew is half done. If added too late will not be so good.
The gravy is rich and thick, and the entire meal can be cooked with little attention. Serve on a large platter and place the vegetables around the dish.
What is left over can be eaten the next day, and is just as good or better.
Southern Cooking, by Mrs. S. R. Dull, chapter: Meats, page 28.
Creole Stew
Andrea says
Love this vintage recipe! Looks tasty and it’s in ONE POT!
Jackie Garvin says
Andrea,
I hope this recipe doesn’t disappoint you. We found it to be especially tasty. Washing one only one pot was a big bonus. 🙂
Barbara S. says
No ceyenne, no tobasco, no flie’? What makes it creole? 🙂
Barbara S. says
Nope, didn’t see the first flie. haha
sorry ’bout that! I meant file’.
Also, there’s no okra…
Jackie Garvin says
Okra is more Cajun than Creole.
Barbara S. says
Yes Jackie, please send me an answer?
Thank you~l
Jackie Garvin says
Barbara,
My answer is, “I have no earthly idea.” I had the same question about Mrs. Dull’s Creole Salad that I posted. I looked up as much as I could about Mrs. Dull and never found an explanation. This will have to wait until we all get to heaven. 🙂
Barbara S. says
Amen Shug!
I just wondered where she was from.
Maybe this means this is a Creole Indian recipe and not cajun???
Michele says
I’m really confused now… it’s been that kind of day! She did call it CREOLE Stew, right? If she had called it Cajun Gumbo I would have been looking for okra and more heat. Anyway, whatever the case, I really love everything about the narrative. Touches my heart… Thanks, Jackie!
Jackie Garvin says
Michele,
I think the lines between Creole and Cajun have become blurred. It seems that they are considered to be the same. I don’t have a perspective on how much Mrs. Dull understood traditional Creole cuisine. I’m going to search her cookbook for more recipes that she calls Creole. 🙂