2.12.2011

REDSKINS STEW

Holey Moley, it's cold again in Florida.   Time to pull out the stew recipe, which I first made over thirty years ago.  It was from a cookbook put together by wives of the Washington Redskins. (Maybe next year, fellas.)  I've altered it a bit to suit our taste.

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Chop 3 large potatoes into bite-size pieces.  


Chop 5 peeled carrots into bite-size pieces.  Chop desired amount of garlic and onion. 




Chop choice of meat into bite-size pieces (this is top round, bought in strips - but any cut of beef will do.)



Over medium heat, brown the meat a little in about 3 T. olive oil.  Before it's completely browned, sprinkle 5-6 T. flour over the pieces.  



Stir until the flour sticks to the meat, becomes a bit gummy, and the oil is absorbed.  


Stir in one 14.5 oz canned tomatoes (any type), 3 C. water, and 1/2 C. A-1 sauce.  Stir until smooth. 

Add vegetables.  It will look like soup, but will get thicker and darker with cooking.  


Reduce heat to very low, cover, and simmer 30 minutes.  Uncover and continue to simmer until carrots are tender (they are the last to soften), another 10-15 minutes.  

Stir in desired amount of frozen peas (I use 1 C.) and simmer another 5-10 minutes until peas are heated through.  (If you don't like peas, you can substitute green beans, Lima beans, or corn.)




This is even better the next day.   Great served with Saltines, for scooping. 

Hail to the Redskins' wives!



2 comments:

Anonymous said...

Wunderbar!!!! Delicioso!!! Abundanza!!!!

Becca said...

Looks great for a cool fall day! Thanks for sharing at A Humble Bumble :)