"The belly rules the mind."--Spanish Proverb

Herdbeast Stew Recipe

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This recipe for Herdbeast Stew, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carla McGuinness
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 1/2 pounds herdbeast (beef) cut into 1" pieces
3 Tbsp flour
3 Tbsp butter or margarine
1 clove garlic
1/2 large onion chopped
1 pound peeled tomatoes or 1 16-oz tomatoes
2 c water
2-4 medium potatoes, peeled
2-4 small carrot, sliced
2 ribs celery, sliced
bay leaf
1 c corn
salt and pepper to taste
1/2 tsp garlic salt
1/4 tsp dry mustard
1 tsp parsley

Directions:
Directions:
Dredge the pieces of meat in flour. Melt the butter in a saucepan. When bubbly, add the meat. Brown the pieces on all sides. Sprinkle salt and pepper. Add the onion and garlic; cook until transparent. Add the tomatoes and two cups of water. Break up the tomatoes with a spoon. Add potatoes, bay leaf, carrots, and celery. Bring the mixture to a boil, cover, reduce to a simmer and let cook for 30 minutes stirring occasionally.
Add corn, spices to taste. Bring the stew to a boil again, cover, and return to simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes and meat are all tender. Uncover and cook for 15 minutes until stew is slightly thickened.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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