| 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 <[email protected]> Date: Sat, 24 Aug 1996 04:59:05 -0700
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