| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Salt |
| 2 |
lb |
Lean beef chuck or boneless leg of lamb; cut in 1 1/2" cubes |
| 1 1/2 |
c |
Chopped onions |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Ground red pepper |
| 1 |
lb |
Fresh okra; cut in half, or 20 oz. frozen |
| 1 |
cn |
Tomatoes; chopped, liquid reserved, 14 1/2 or 16 ounce |
INSTRUCTIONS
1. Heat oven to 325°F. With flat side of large knife, crush garlic with
salt to form a paste. Combine garlic paste with meat, onions and black and
red peppers in a large, heavy Dutch oven. Cover and bake 1 hour.
2. Stir in okra and tomatoes with liquid. Cover and cook until meat is very
tender, 1 to 1 1/2 hours more. Makes 6 servings.
NOTES : This stew is also delicious prepared with boneless leg of lamb.
Recipe by: Ladies Home Journal Online : http://www.lhj.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
20, 1998
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