Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
Cut the elephant into small, bite size pieces.
It is best to start this well in advance of the anticipated company.
Add enough brown gravy to cover.
Simmer over a kerosene fire for about 4 weeks or until tender.
This will serve 3,839 people (if they are not gluttons).
If more guests are expected, the 2 rabbits may be added.
n little pieces for my stew and before I cooked it
aking a thickener for the stew, it should look like the
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
lightly change color. It is best to add the garlic at
arge resealable plastic bag. Place stew beef in bag, seal the
Shake the beef stew meat in a brown paper
dd sauteed veggies to the stew and let slow-cook for
ervings.
Farm Journal's Best Ever Recipes.
he corn should thicken the stew slightly.
(Optional) At the
Place meat in crock-pot.
Mix flour, salt and pepper.
Pour over meat.
Stir to coat meat with flour.
Add remaining ingredients and stir to mix well.
Cover and cook on low 10 to 12 hours (best way!) or high 4 to 6 hours.
Stir stew thoroughly before serving.
Cook chicken and stew beef separately until tender.
Cut into bite-sized pieces.
In large saucepan, combine chicken, beef and remaining ingredients.
Cook over low heat for about 45 minutes or until onions are tender.
Best if made the day before.
Freezes well.
Makes 5 to 6 quarts.
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.
Preferably over a wood fire, heat margarine until melted. Saute diced onion until brown.
Add wine and saute beef.
Add water to completely cover potatoes.
When added, slow boil until done, then add carrots, salt and pepper.
If cooking over a wood fire, the best way leave pot cover part way off to encourage smoke from fire to flavor stew.
If cooked on a stove, continue to cook with no cover.
Several hours are required, then stew will be thick enough to eat with a fork.
ixture.
In a large stew pot, combine beef cubes,half
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.
Trim meat and cut into 2-inch cubes. In a large plastic bag, combine flour, garlic, salt and pepper. Shake meat in bag, 3 to 4 pieces at a time, to coat.
Melt butter in large stew pan and brown meat on all sides on low heat.
When browned, add water. Bring to a boil. Reduce heat and simmer 1 hour.
Add bouillon cubes.
Add bay leaf and simmer 1/2 hour. Add chopped vegetables. Increase heat and cook an additional 1 hour.
Thicken with flour and water.
Heat through and serve.