Some days during the fall a nice hearty soup or stew has the capacity to warm the stomach and the soul. One recipe i had the privilege to try to scratch the stew itch were swanp potatoes. Swamp potatoes are essentially smothered potatoes cooked with onions, bell peppers, and seasonings until tender and rich in flavor. They’re often served alongside fried fish, grilled meats, or even as a meal on their own with some cornbread. For this particular varient i elected for extra protein with bone broth and steak.

Ingredients You’ll Need

4–5 medium russet or red potatoes, peeled and sliced into thin rounds

1 large onion, thinly sliced

1 lbs green beans

1 stick butter (unsalted)

1 medium bell pepper, chopped

2 cups chicken broth or water enough to cover potatoes halfway (i substituted for beef bone broth for extra protein)

2 cloves garlic, minced

1 oz onion soup mix

Assorted seasonings for flavor ( i used Cajun seasonings for the swamp potatoes and steak seasoning for my steak with some Mrs. Dash, pepper and a dash of cayenne for extra spice)

Optional: smoked sausage is commonly used but for this i deviated for pettite sirloin steak

Let’s get down to business:

1. Wash, peel, and slice your potatoes into thin rounds. This helps them cook evenly and absorb the flavors as they simmer. Cut your onions, pepper, and green beans and cut these down mince your garlic.

2. Build your flavor base with the broth, seasonings, and onion mix

3. Add the sliced vegetables and and butter and place on high for 4 hours or low for 6 hours and simmer until tender.

4. During the last 20 to 30 minutes of cooking proceed to season and cook your steak to desired temperature (i prefer medium to medium well). Slice the steak into cubes or strips and stir into the potatoes.

5. Serve and enjoy with your favorite sides or as a main dish.

And there you have it! A flavorful and comforting hearty southern fall meal.  This was enjoyable as it’s own dish. I wouldn’t have had room for a side if i tried. Until the next time dear readers. Excelsior!

Some days during the fall a nice hearty soup or stew has the capacity to warm the stomach and the soul. One recipe i had the privilege to try to scratch the stew itch were swanp potatoes. Swamp potatoes are essentially smothered potatoes cooked with onions, bell peppers, and seasonings until tender and rich in flavor. They’re often served alongside fried fish, grilled meats, or even as a meal on their own with some cornbread. For this particular varient i elected for extra protein with bone broth and steak.

Ingredients You’ll Need

4–5 medium russet or red potatoes, peeled and sliced into thin rounds

1 large onion, thinly sliced

1 lbs green beans

1 stick butter (unsalted)

1 medium bell pepper, chopped

2 cups chicken broth or water enough to cover potatoes halfway (i substituted for beef bone broth for extra protein)

2 cloves garlic, minced

1 oz onion soup mix

Assorted seasonings for flavor ( i used Cajun seasonings for the swamp potatoes and steak seasoning for my steak with some Mrs. Dash, pepper and a dash of cayenne for extra spice)

Optional: smoked sausage is commonly used but for this i deviated for pettite sirloin steak

Let’s get down to business:

1. Wash, peel, and slice your potatoes into thin rounds. This helps them cook evenly and absorb the flavors as they simmer. Cut your onions, pepper, and green beans and cut these down mince your garlic.

2. Build your flavor base with the broth, seasonings, and onion mix

3. Add the sliced vegetables and and butter and place on high for 4 hours or low for 6 hours and simmer until tender.

4. During the last 20 to 30 minutes of cooking proceed to season and cook your steak to desired temperature (i prefer medium to medium well). Slice the steak into cubes or strips and stir into the potatoes.

5. Serve and enjoy with your favorite sides or as a main dish.

And there you have it! A flavorful and comforting hearty southern fall meal.  This was enjoyable as it’s own dish. I wouldn’t have had room for a side if i tried. Until the next time dear readers. Excelsior!