Martin's Famous Farmhouse Stew
Two ways to make it: the real-deal family recipe, and a kid-chef version where little hands do the work.
The Family Recipe
A hearty, Louisiana-style stew the grown-ups lead — built on the "holy trinity" of onion, bell pepper, and celery.
- Brown your meat low and slow — no rushing good flavor
- Add the holy trinity and let the kitchen start smelling like Louisiana
- Stir in stock, potatoes, and vegetables; simmer until tender
- Season with love (and a little Cajun seasoning)
- Serve over rice, share with everyone at the table
Full Printable Recipe Coming Soon
The Kid-Chef Version
Same delicious stew — with jobs sized just right for young helpers.
- Wash the vegetables (splash zone approved)
- Tear — don't chop! — the greens into the bowl
- Measure and pour the stock like a scientist
- Stir the pot (with a grown-up's help) and count the bubbles
- Most important job of all: the official taste test
Little Chefs Welcome
A Taste of Louisiana History
Stew-making in Louisiana is a story of many cultures cooking in one pot — French roux, West African okra traditions, Spanish spices, and Creole and Cajun home cooking passed from grandmother to grandchild. When your family makes Martin's stew, you're stirring a little history too.
Cooking Activity: Stew Science
While the pot simmers, be kitchen scientists! What happens to a hard potato after twenty minutes of bubbling? Why does the kitchen smell stronger as the stew cooks? Have your child predict, observe, and report — just like Martin writes in his journal.
More recipes are simmering!
Every new book adds a new recipe to Martin's Kitchen. (We hear the next one involves a LOT of potatoes.) Join the herd to get them fresh off the stove.
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