No-Nightshade Beef Stew With Some Germanic Inspirations |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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For group camping trip 2010. Ingredients:
5 lbs beef chuck or 5 lbs stew meat, cut in 1-inch cubes |
4 onions, chopped |
4 garlic cloves |
1/2 cup tapioca or 1/2 cup brown rice flour |
1 tablespoon salt |
1 teaspoon pepper |
3 cups beef broth |
1 cup red wine or 1 cup apple juice |
1 cup canned pumpkin (instead of tomato sauce) or 1 cup apple butter (instead of tomato sauce) |
6 carrots, sliced |
4 turnips, diced |
2 sweet potatoes, diced |
2 apples, diced |
2 stalks celery, sliced |
1/2 teaspoon caraway seed |
1/2 teaspoon marjoram |
2 allspice berries |
2 whole cloves |
1 dash ginger |
1 dash nutmeg |
Directions:
1. Preheat olive oil in stew pot to temperature where fat pops. Brown meat, onions and garlic. Add flour and coat meat and onions thoroughly.
2. Add vegetables, liquid and spices. Season to taste. Simmer slowly until carrots are past crunchy (at least 1 1/2 hours).
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