From Spirit of the Harvest and Native American Cooking

Navajo Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A


INGREDIENTS:
1 lb beef chunks 2 tb cooking oil 2 each onions; sliced
4 cloves garlic 1 c celery 1/2 c tomatoes
1 ts salt 1/2 ts freshly ground pepper 1/2 ts thyme
1 c frozen peas 12 small carrots 1 cn tiny onions; (one pound)
6 each potatoes; peeled and quartered 1 c red wine 1/2 c flour
1/2 ts kitchen bouquet



1 Brown the beef chunks in the hot oil. Then add the sliced onions, garlic, celery, tomatoes (which have first been put through a blender), thyme, salt, pepper, wine and 1/2 cups water. Bring to boil, lower heat, cover and simmer the pot two hours. Add to the pot the potatoes and carrots and simmer, covered, another 45 minutes. Drain the baby onions, saving the liquid. Add them and the peas to the pot. Mix the flour with 3/4 cup of the liquid from the canned onions. When smooth stir into the pot along with the kitchen bouquet. Let the stew thicken for another 5 minutes, then dish into large bowls.

Back