| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1/2 |
ts |
Celery salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Ginger |
| 2 |
|
Strips of bacon, diced (essential for flavor) |
| 3 |
lb |
Cubed lean beef |
| 1 |
cn |
(14 1/2 oz.) tomatoes |
| 3 |
md |
Onions, sliced in rings |
| 1/3 |
c |
Red wine vinegar |
| 1/2 |
c |
Each, molasses and water |
| 6 |
md |
Carrots, 1-inch diagonal cut chunks (up to 8) |
| 1 1/2 |
c |
Celery, cut diagonally |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Combine flour and seasonings. Fry bacon in deep pot or kettle. Sprinkle
seasoned flour over beef; remove bacon. Add beef to pot with bacon
drippings and brown over medium-high heat. Return bacon to pot and add
tomatoes, onions, vinegar, molasses and water. Stir to loosen browned bits
on bottom of pot. Cover and reduce heat. Simmer for 2 hours. Add water if
needed.
While stew simmers, bake acorn squash halves to serve as edible bowls for
stew.
Add carrots, celery and raisins to stew; simmer 20 to 25 minutes longer.
Remaining stew can be served at another meal with rice, cornbread and a
vegetable salad. Serves l0. Great on a cold day.
Posted to EAT-L Digest 23 Aug 96
From: J Wendel <jwendel@REDSHIFT.COM>
Date: Sat, 24 Aug 1996 04:59:05 -0700
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