Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Vegetable Beef Stew

1         2 to 3 lb  Lean Stew Meat
1         Large Onion, diced
3 -4     Large Garlic Cloves, Chopped (if using Elephant Garlic, 1 - 2 cloves)
            (can substitute with equal amount of Garlic Powder or chopped Garlic)
2 - 3     Celery stalks, cleaned and sliced
5 - 6    Medium sized Potatoes, peeled and cut
1 - 2     Bags Mixed Frozen Vegetables (peas, carrots, corn, green beans, lima beans, ect.)
3 - 4    Fresh Turnips, cleaned and cut
1          Head of Cabbage - cut coarsely 1/4 to 1/2 the head
1          Large can Whole or Stewed Tomatoes
3 Tbls. Olive oil
1 Tbls.  Course ground Black Pepper
1 Tbls.  Mustard Seed
2 tsps.  Ground Coriander
1 Tbs.   Lawry's seasoned salt (optional)
1 tsp.   Ground Savory
2          Bay Leafs
           Adolph's Meat Tenderizer (Optional; according to package instructions)
1         4 - 5 quart Crock Pot or Cooking Pot
           (stove top direction are included for using a 4 -5 quart cooking pot)

Add Water -  To cover ingredients

Prepare onions, garlic, celery, turnips, cabbage and potatoes.
     If you are using a 4 -5 quart Crock pot, heat a large skillet to medium high on the stove, add Olive oil. When Olive oil is heated stir in chopped onions and celery sauté' for about 2 minutes, add chopped garlic and sauté' together for 1 additional minute. Remove onions, celery
and garlic from skillet, leaving the olive oil. Put into heat resistant container.
    Return skillet to heat, bring to temperature, add 1 more tablespoon olive oil, remove stew meat from container, sprinkle with some black pepper and place into heated skillet searing the meat on all sides to seal. Do not over cook. (If using a 4 -5 quart cooking pot sauté onions, celery and garlic in the pot removing as suggested, then
searing the meat as directed above but, omitting extra Olive oil.)
     For Crock Pot: Heat Crock Pot to high. Remove skillet from stove, to over the Crock Pot place
meat into the Crock Pot. Cover meat with sautéed onions, celery and garlic, mixed vegetables, potatoes, turnips, cabbage and tomatoes. Add other seasonings and little salt and pepper can be sprinkled over the vegetables if desired. Mix. Cover Crock Pot and cook on high until ingredients begin to boil, about 30 minutes, turn to lowest setting and let simmer about 4 hours, in it's own juices. To cook in Crock Pot while at work, do as suggested
above but start on lowest setting to leave all day. Dinner is ready when you get home.
      For Stove Top Cooking: Do as instructed for Crock Pot except, turn heat down to Low after ingredients began to boil. Let simmer in it's own juices until done, about 4 - 5 hours.
 DO NOT LEAVE UN-ATTENDED FOR LONG PERIODS ON THE STOVE !
 Too many things can happen when stove top cooking. So for you and your families safety use this method only when you have time and attention.