Recession Recipes .Net

Stock up on beef jerky whenever there’s a good sale, and keep it in the freezer for a longer shelf life.  Then during times when you don’t have fresh beef around, you can make things like this stew.  This stew serves 3-4 people.

Ingredients:

• 100 g. beef jerky, cut up into small pieces (you may want to use cooking scissors for this)
• 1 cup home made hominy or corn
• 3 tomatoes or 3 handfulls of cherry tomatoes, diced
• 2 carrots, diced
• 3 potatoes, diced (peeling optional)
• 1 large onion, chopped
• 1 sweet bell pepper, chopped
• 2 tablespoons rendered animal fat or olive oil
• 1 teaspoon gray salt
• 1 tablespoon balsamic or malt vinegar, or 1/2 tablespoon cider vinegar
• 1/2 teaspoon cracked black pepper
• 1 teaspoon garlic crystals or 1/2 teaspoon garlic powder
• 1 teaspoon dry parsley
• about a liter and a half of water

Instructions:

1. Heat the oil in a pot, and sweat the onions and bell peppers at the same time.
2. When the onions start to clear, add the tomatoes.
3. When the tomatoes are soft, add everything else.
4. Stir, cover, and bring it to a boil on high heat.
5. Then stir it again, and turn the heat down to low to simmer it for about an hour and a half to two hours.
6. If you’d like to thicken the stew, add about a finger full of roux or fried flour during the last 20 minutes, bring it to a boil again, stir, and then turn it back down.

Serve this hot with rice or your favorite flatbread.