This is a hearty stew with great taste. Not only does it taste good but it's a family tradition.
Batter meat in flour/pepper/Lawry's seasoning salt. Fry in small amount of oil until browned. Place in large (20 Qt) stock pot and cover with water and 1 can tomato sauce. Add other seasoning as desired (I add Cajun seasoning)
Place on lowest heat possible for 3 hours. Add chopped onions, garlic, potatoes, carrots, celery/salt and pepper to taste. Let cook for 1 to 2 hours more depending on how soft you want your vegetables. Remove 2 cups of broth and add 1/4 cup corn starch.
Mix thoroughly and return to pot. Redo corn starch if necessary to attain desired consistency (basically instead of having roast potatoes and carrots with gravy, we had gravy with roast potatoes and carrots, etc.)
Serve topped with Parmesan cheese.
Feel free to add any additional vegetables and/or seasonings you want.
|Time:||30 Minutes Preparation Time|
4-5 Hours Cooking Time
Source: My wife's grandfather
By Jason W. from Edmond, OK
This stew is really good. In fact, I made it last night and my husband just raved. One pot will usually feed us both for at least 2 meals. I have changed it a little bit by adding a can of diced tomatoes. I don't use Lawry's salt, celery, or cheese.
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