Sure, you can buy your stew in a can;
along with other ingredients that one can't pronounce. But when you cook and render
your stew during the afternoon, your home fills with the inviting mouth-watering aroma of
a dinner to be savored.
I thank Joann Gardner from Cape Breton
Farm in Nova Scotia for this recipe. Enjoy!
Your Host, Brad
2 pounds stewing meat
flour, salt and pepper
1 whole carrot, sliced into bite-sized pieces
1 large onion, sliced
3 medium potatoes, quartered
1 clove garlic, minced
1 1/2 cups dry red wine (optional)
1 cup water
thyme, marjoram, parsley
Cut the suet into small pieces and cook until fat is
rendered. Discard suet.
Cut stewing meat into pieces and roll in a mixture of
salt-and-peppered flour. Cook meat in fat until brown.
Add garlic and onion, herbs, wine and hot water.
Cover pot and simmer for three hours. Add carrots and potatoes during the last half
Salt and pepper to taste. Serves 6-8.
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would appreciate this recipe?
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