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My weekly organics box included lots of late summer veggies like zucchini, corn and potatoes. I decided to make a hearty stew for dinner. There were various hot peppers included this week, too. I didn't know exactly what they were, so I just chopped them up and threw them in. The stew starts off with a relatively sweet flavor, but has a nice kick at the end.
Prep Time: 30 Minutes
Cook Time: 2 Hours
Total Time: 2.5 Hours
As I was working with fresh organic veggies, I had a lot of chopping and prep involved. You could save some time by using frozen veggies instead of fresh. I also cut off a section of a pork loin that I'm planning on cooking later in the week. You could use pork chops or any other type of meat you might have handy. I did use Better than Bouillon chicken base. I like it better than bouillon cubes and I didn't have any liquid broth handy.
*Use whatever pepper your family enjoys. I used a combination of hot and sweet ones. It would be also good with regular bell peppers.
This is a great recipe to help use up your garden's harvest.
Brown meat in heated shortening. Season meat. Add water and garlic. Cover tightly and cook slowly for 2 hours. Prepare vegetables. About 45 minutes before meat is tender, add potatoes, onions, carrots and celery. Cook until meat and vegetables are tender. Remove stew to a heated serving dish. Thicken cooking liquid with flour, mixed to paste with water, using 2 tablespoons flour to each 1 1/2 cups liquid. Season to taste with salt. Combine stew mix and thickened sauce. Reheat and serve piping hot. This will serve 6.