"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Nana's Stew Recipe

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This recipe for Nana's Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Tuesday, February 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2# stew meat
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 tsp. paprika
1# baby carrots
4 medium parsnips
8 ribs celery
1 large onion
4 cloves garlic
1 large sweet potato
1/4 cup oil
1 28 ounce can diced tomatoes in juice
1 13 ounce can chicken broth

Directions:
Directions:
Put flour and all spices in plastic bag. Add meat and shake well. Brown meat in oil in heavy dutch oven. Sprinkle remaining fluour mixture over meat and stir. Add following in this order: crushed garlic,
chopped onions, whole baby carrots, big chunks of celery, sweet potatoes, parsnips. Don't stir. Add tomatoes and broth. If liquid doesn't come to top of vegetables, add enough water to just cover.
Put cover on dutch oven and bake in 325 degree oven for 2-3 hours. Stir and serve. Cornbread is a great go with.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My Mother-in-law made this often over a campfire when her children were little. Sometimes the meat was rabbit. She turned the lid upside down the last half hour and baked bisquits in the inverted cover.

 

 

 

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