Granny D's Stewed Potatoes

Donna Brown


I never knew my father's mother, but my aunt (daddy's sister) would always make these stewed potatoes when she had leftover broth from a beef roast. She would say that this was how her mother would make them during the depression when flour was rationed. She thickened them with cornmeal instead of flour and they have such a great flavor cooked in the beef broth and a wonderful texture thickened with the cornmeal.

pinch tips: How to Peel Potatoes



Stove Top


4 - 5
medium red potatoes, peeled and cut into chunks
enough beef broth to cover potatoes
1 -2 Tbsp
salt and pepper to taste

Directions Step-By-Step

Wash and peel potatoes and cut into chunks. In saucepan add beef broth and potatoes. Bring to a slow boil and cook until tender. Add cornmeal and bring to a boil and cook until desired thickness. Salt and pepper to your taste. These potatoes are wonderful with cornbread.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Stewed