"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Two Moon's Stew Recipe

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This recipe for Two Moon's Stew, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 POUNDS LEAN MEAT (SIRLOIN, ROUND OR CHUCK) CUT IN 2 INCH CUBES

Brown meat well, and add the following ingredients:
2 LARGE ONIONS, SLICED
2 CLOVES GARLIC, PRESSED
1/4 TEASPOON THYME
TEASPOON OREGANO
1 TABLESPOON SALT
1/4 CUP DRIED PARSLEY
1 TABLESPOON BUTTER
3/4 CUP DRY RED WINE
1 CUP WATER (ENOUGH TO COVER MEAT)

Cover and simmer for hour.

Add the following ingredients:
1 POUND SHELLED PEAS AND ABOUT 15 OF THE PODS
4 LARGE TOMATOES, QUARTERED
2 ONIONS QUARTERED
6-8 CARROTS, SLICED
3/4 POUND SMALL MUSHROOMS
1 CUP DRY RED WINE
TEASPOON GROUND PEPPER

Directions:
Directions:
Cook for 15 minutes.
Add 3/4 cup wild rice, stir, cover, and simmer for 30 minutes.
Uncover and simmer for 10 minutes.

 

 

 

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