Hearty herdbeast stew

6 servings

Ingredients

Quantity Ingredient
1½ To 2 Pounds Herdbeast, Cut Into 1-Inch Chunks
3 tablespoons Unbleached All-Purpose Flour
3 tablespoons Butter Or Margarine
1 large Clove Garlic, Minced (If Desired)
½ large Onion, Cut Into Bite Sized Pieces
1 pounds Peeled Tomatoes OR
16 ounces (1 Can) Tomatoes In Their Own Juice
2 cups Water
4 smalls Potatoes OR
2 mediums Potatoes
2 To 4 Small Carrots
2 Ribs Celery, Sliced Into 1-Inch Pieces
1 medium Bay Leaf
1 cup Corn Kernels Or Baby Corn Cut Into 1-Inch
Pieces, Drained
Salt
Pepper
¼ teaspoon Dry Mustard Or Cracked Mustard Seeds
Garlic Salt
Parsley

Directions

INGREDIENTS

For the Tastiest results use the meat of mature bovine (beef) or young Ovine (Lamb). If using bovine, the meat can be either raw or roasted rare to medium rare. To serve Four, assemble the following Dredge the pieces of meat in the flour. Melt the butter in a saucepan. When bubbly, add the meat and brown all of the pieces on all sides. Sprinkle with salt and pepper. Add the onion and garlic cooking until the onion is transparent. Add the tomatoes and the water. Break up the tomatoes with a spoon. Add the potatoes, bay leaf, carrots, and celery. Bring to a boil, cover, reduce to a simmer and let cook for 30 minutes, stirring occasionally.

Add the corn, and spices to taste. Bring the stew to a boil again, cover and return to a simmer. Cook for 15 to 30 minutes longer, stirring occasionally, until the corn, potatoes and meat are all tender. Uncover and cook for 15 minutes until the stew is slightly thickened.

From The Dragonlover's Guide To Pern by Jody Lynn Nye With Anne Mc Caffrey

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