Sammy Hobgood, the Kitchen Manager of the family-owned Big Ed’s City Market restaurant, was the winner of last year’s Stone Soup Supper Judges’ Choice award. Sammy prepared the restaurant’s beloved Brunswick Stew.
Our judges, Ira David Wood III, Spectrum News Meteorologist Gary Stephenson, and Reverend Nancy Petty raved about it.
We are saddened by the fact that our supporters cannot taste all the delicious soups that local chefs bring each year to our Stone Soup Supper. We cancelled this year’s event due to COVID-19.
Not only are we feeling the loss of community, we are also feeling the loss of the revenue generated from this event which helps thousands of neighbors in need when they probably needed it most.
The restaurants and chefs who donate their time and talents to us year after year are also struggling. We encourage you to support your local restaurants whether you choose to dine-in or do takeout.
For example, Sammy says, “All three Big Ed’s locations (North Raleigh, Downtown Raleigh, and Garner) are operating with normal service. We have to-go options available for those seeking options outside of dine-in service, but those who choose to eat with us inside the restaurant(s) will be safely taken care of, with the finest touch of southern hospitality!”
We asked Sammy to give us a recipe (any recipe!) from the restaurant and while he did not give us the secrets to the award-winning Brunswick Stew, he did give us a Vegetable Beef Stew!
And, if you can, please donate to Urban Ministries of Wake County in lieu of purchasing a ticket(s) to Stone Soup Supper.
Without further ado, here is the recipe! Enjoy!
VEGETABLE BEEF STEW FROM BIG ED’S RESTAURANTS
Ingredients
> 1 lbs. of Mixed Vegetables (Grab some fresh snap beans, butter beans, some ears of corn, carrots, or whatever you want! Weight out your desired mixture to weigh 1 lbs. total. Just make sure you prepare them in small, bite size pieces that are uniform size.)
> 1 lbs. of fresh Ground Beef
> 3 fresh Tomatoes, crushed
> 2 tsp. Salt, or “to taste”
> 1 tsp. Black Pepper, or “to taste”
> 1 Cup of large, diced Cabbage
> Unsalted Beef Stock to cover
> 1 cup uncooked macaroni noodles
How to make it:
> Crush the tomato with an immersion blender or in a food processor
> Using a small amount of butter to grease the pot, brown the ground beef
> Slice and dice the cabbage
> Bring all the ingredients together, except the pasta, and fill with water to cover
> Bring to a boil and let simmer for 45 minutes
> Cook the macaroni separately using 2 cups of water
“Easy does it! Pair with a grilled cheese made on your favorite kind of bread, curl up on the couch, and be happy that fall is here.”
-Sammy Hobgood
