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Indian Stew Recipe

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

Marie (Eglinton) Rossin
Added: Friday, November 25, 2005


1 lb. pork meat, cubed
1 lb. venison, cubed
1 med. onion
1 bag shelled sun flower seeds
2 or 3 ribs celery
5 to 6 med. red potatoes, cleaned and cubed
6 to 8 carrots, pared and cut in chunks
4 tbsp. flour
olive oil
2 cans beef broth
1/2 + c. white wine
garlic salt
black pepper

In a large skillet, brown pork and venison using olive oil if meat is lean. Put meat in roaster or in a crock pot. Glaze onions and celery in drippings from meat or add additional olive oil. Add flour to the vegetables to make a rue. Add broth, wine and seasonings (may use any additional seasoning that you like). Put this mixture in with meat. Add potatoes and carrots to pot. Mix together and add additional liquid (water, broth, or wine) to make sure everything is covered. Cook in covered roaster in oven at 350 for about 1 1/2 to 2 hours or until meat is tender. Remove cover and adjust thickness of liquid with cornstarch and water mixture. Before serving, sprinkle the sunflower seeds over the stew.

For the crock pot, cook for 1 1/2 to 2 hours on high. Reduce to low and cook another 2 hours or until the meat is tender and vegetables are done. Adjust the thickness with cornstarch and water. Sprinkle with sunflower seeds and serve.

Number Of Servings:
Number Of Servings:
12 to 16




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