1. Gently fry the stew beef to seal it.
Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
Leave the pressure cooker to cool, then open.
Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
To serve: Serve with fluffy rice.
Drain Bush's Best black-eyed peas.
Rinse with cold water; drain well.
Add chopped celery and onion.
Combine oil, vinegar, mayonnaise, salt and cayenne; mix well.
Pour over peas.
Stir gently.
Allow to chill in refrigerator several hours or overnight.
At serving time, add the diced tomato.
Mix carefully.
Serve as a relish with meats, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.
br>Add tomatoes, black-eyed peas and chile peppers. Reduce heat
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
dd sauteed veggies to the stew and let slow-cook for
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
In a large pot, mix in order; stew meat, vegetables and seasonings.
Add over vegetables the tomatoes and tapioca.\tBake for one hour at 350\u00b0.
Then turn oven to 300\u00b0 for three hours. Bake at least 3 1/2 hours before mixing.
ot with rice. See my recipe for rice.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
alf full.
While stirring stew, add the gravy mixture.
Combine flour, salt and pepper.
Use to coat meat.
In Dutch oven brown meat in hot Crisco.
Add soup, water, onion and basil. Cover and bake at 375\u00b0 for 1 hour.
Remove from oven and cool. Pare and cube potatoes and carrots.
Boil 30 minutes.
Add to stew mixture with wine.
Cover and bake at 375\u00b0 for 1 hour.
Serve with cornmeal muffins.
Sort and wash peas.
Place in large Dutch oven.
Cover with water 2 inches above peas.
Let soak for 8 hours; drain.
Add 6 cups water and remaining ingredients.
Bring to boil, reduce heat and simmer for 1 1/2 hours.
Yields 6 cups.
eady to serve the stew, add the peas and simmer for 5
east an hour (overnight is best).
Preheat oven to 350
ou finish making this stew.When the stew is ready, you may
ater to a boil. Add peas, reduce heat to a slow
br>To prep the snow peas, remove the strings, then cut
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
week.
Make the Stew: Wash the chicken pieces in