The 104 Jayme Lane Savannah GA Who Lives At Stew isn’t just a dish—it’s a heartfelt bowl of Southern charm steeped in tradition, storytelling, and rich flavor. Inspired by the soulful cuisine of Savannah, Georgia, this comforting stew blends slow-cooked meats, bold spices, and fresh vegetables that echo the warmth of a Southern neighborhood.
Why the quirky name? It’s a nod to the idea that every Southern address holds a story—and this stew tells one in every bite. With its smoky aroma and savory depth, it’s a favorite at potlucks, family gatherings, and chilly evenings when only a hearty meal will do.
Ingredients
Main Ingredients:
- 2 lbs beef chuck roast, cubed
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped (any color)
- 1 large potato, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Optional & Substitutions:
- Substitute beef with jackfruit or tempeh for a vegetarian version
- Use sweet potatoes instead of regular potatoes for a twist
- Swap beef broth with vegetable broth for plant-based diets
- Add green beans or corn for extra veggies
Step-by-Step Cooking Instructions
1. Sear the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add cubed beef in batches and sear until browned on all sides. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add diced onion and cook until translucent (about 5 minutes). Stir in garlic and cook for 1 minute more.
3. Add the Veggies
Toss in carrots, celery, bell pepper, and potatoes. Cook for 5–7 minutes, stirring occasionally.
4. Simmer the Stew
Return the beef to the pot. Add diced tomatoes, beef broth, smoked paprika, thyme, Worcestershire sauce, salt, and pepper. Stir well.
5. Slow Cook to Perfection
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
6. Final Taste Test
Adjust seasoning if needed. If the stew is too thick, add a bit more broth; too thin, simmer uncovered to reduce.
Common Mistake to Avoid:
Don’t rush the simmering process! Low and slow is key to rich flavor and tender beef.
Pro Tips and Cooking Techniques
- Sear in Batches: Overcrowding the pot when browning meat will steam it. Brown in small batches for that perfect crust.
- Layer Flavors: Deglaze the pot with a splash of red wine or broth after sautéing aromatics to enhance the flavor base.
- Use a Slow Cooker: Combine all ingredients and cook on low for 6–8 hours for a fuss-free option.
- Add a Roux or Cornstarch Slurry: For a thicker stew, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) in the last 10 minutes.
Variations and Customizations
- Vegetarian Version: Use mushrooms and lentils instead of beef.
- Low-Carb Option: Skip potatoes and add cauliflower florets or turnips.
- Spicy Twist: Add diced jalapeños or a dash of cayenne for some Southern heat.
- Coastal Fusion: Mix in shrimp or crab near the end of cooking for a seafood variation inspired by Savannah’s coast.
Serving Suggestions
- Serve hot in deep bowls topped with chopped parsley or green onions.
- Pair with buttermilk biscuits, cornbread, or rice.
- A glass of sweet tea or a bold red wine makes the perfect companion.
Nutritional Information (Per Serving, Approx.)
- Calories: 420
- Protein: 30g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 4g
- Sodium: 800mg
Note: Values may vary depending on ingredient substitutions.
Frequently Asked Questions (FAQs)Q: Can I freeze the leftovers?
Absolutely! Cool completely and store in airtight containers for up to 3 months.
Q: How do I reheat it?
Reheat gently on the stovetop or microwave, adding a splash of broth if it thickens too much.
Q: Can I make this in advance?
Yes! In fact, it tastes even better the next day as the flavors develop.
Q: What’s the best cut of beef for stew?
Chuck roast is ideal—it becomes incredibly tender and flavorful after slow cooking.
Q: Is it okay to skip the Worcestershire sauce?
Yes, but consider adding a splash of soy sauce or balsamic vinegar for that umami depth.
🍗 104 Jayme Lane Savannah GA Who Lives At Chicken & Grits Bake
Introduction
The 104 Jayme Lane Savannah GA Who Lives At Chicken & Grits Bake is a Southern comfort classic with a modern twist. Inspired by the welcoming front porches and warm kitchens of Savannah, this baked dish combines creamy stone-ground grits with juicy chicken and a cheesy crust that brings the whole neighborhood together. It’s the kind of recipe that feels like home, whether you’re cooking for Sunday supper or a weeknight treat.
Ingredients
- 2 boneless, skinless chicken breasts (diced)
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Substitutions:
- Use rotisserie chicken for convenience
- Swap dairy milk with oat or almond milk for lactose-free
- Add jalapeños or hot sauce for a spicy version
Step-by-Step Cooking Instructions
- Prepare the Chicken:
Season chicken with salt, pepper, paprika, and garlic powder. In a skillet, heat olive oil and sauté chicken until golden and cooked through. Set aside. - Cook the Grits:
In a saucepan, bring broth and milk to a boil. Slowly whisk in grits. Reduce heat, cover, and simmer for 15–20 minutes until creamy. - Add the Cheese:
Stir in butter, cheddar, and parmesan until smooth. Fold in cooked chicken. - Bake It Up:
Transfer mixture to a greased baking dish. Bake at 375°F for 15–20 minutes until golden and bubbling. - Garnish & Serve:
Top with green onions and a sprinkle of extra cheese if desired.
Avoid overcooking chicken before baking—it can dry out.
Pro Tips and Cooking Techniques
- Use freshly grated cheese for the best melt and flavor.
- Don’t skip the milk-broth combo—it makes the grits rich and silky.
- Let the bake rest 5 minutes before serving for easier slicing.
Variations and Customizations
- Veggie-Friendly: Use mushrooms or roasted cauliflower.
- Low-Carb: Replace grits with cauliflower mash.
- Southern Fusion: Add crumbled sausage or bacon for extra depth.
Serving Suggestions
- Pair with sautéed greens or a fresh side salad.
- Great with a side of Southern-style biscuits or cornbread.
- Best enjoyed with a glass of sweet iced tea or lemonade.
Nutritional Information (Per Serving)
- Calories: 490
- Protein: 35g
- Carbs: 28g
- Fat: 28g
- Fiber: 2g
FAQsQ: Can I make it ahead of time?
Yes! Prep and refrigerate before baking, then bake when ready.
Q: Is instant grits okay?
Technically yes, but stone-ground offers much better texture.
Q: How do I reheat leftovers?
Cover with foil and reheat at 325°F until warmed through.
