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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another great Recipe from P.E.R.N. ~ For tastiest results, use either the meat of a mature bovine or young ovine. If using boving, the meat can be either raw or roasted rare to medium rare. Ingredients:
1 to 1 1/2 pounds herdbeast, cut into 1 inch pieces |
3 tablespoons flour |
3 tablespoons butter or margerine |
1 garlic clove (if desired) |
1/2 large onion, cut into bite sized pieces |
1 pound peeled tomatoes, (or 1 16-ounce can of tomatoes in their own juice) |
2 cups water |
4 small or 2 medium sized potatoes, peeled |
2-4 small carrots, sliced |
2 ribs celery, sliced into 1-inch pieces |
bay leaf |
1 cup corn kernels or baby corn cut into 1-inch pieces, drained |
salt |
pepper |
1/4 teaspoon dry mustard or cracked mustard seeds |
garlic salt |
parsley |
Directions:
1. Dredge the pieces of meat in flour.
2. Melt the butter in a sauce-pan.
3. When bubbly, add the meat.
4. Brown the pieces on all sides.
5. Sprinkle salt and pepper.
6. Add the onion and garlic; cook until transparent.
7. Add the tomatoes and 2 cups of water.
8. Break up the tomatoes with a spoon.
9. Add potatoes, bay leaf, carrots and celery.
10. Bring the mixture to a boil, cover, reduce to a simmer, and let cook for 30 minutes, stirring occasionally.
11. Add corn, spices to taste.
12. Bring the stew to a boil again, cover, and return to a simmer.
13. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender.
14. Uncover and cook for 15 or so minutes until stew is slightly thickened.
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