Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

Vegetable Beef Stew

Great for using left over roast.

2 to 2-1/2lbs.       Stew Meat * or pre-cooked (left over) roast cut into bite sized chunks
1             Medium to 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)
3 -4         Celery stalks, cleaned and sliced
3 Tbls.     Olive oil
2 cups     Potatoes (diced or bit size chunks)
2 - 4        Carrots, pealed and sliced or cut into 1" - 2" lengths (optional)
               (several Baby carrots can be substituted)
16 oz       Frozen Mixed vegetables (corn, green beans, peas, some have carrots and/or lima beans)
16 oz.      Frozen mixed Broccoli and Cauliflower
1 cup       Turnips  (diced or bit size chunks)
1-2 cups  Cabbage (chunked)
1 Tbls.     Salt
1 Tbls.     Course Black Pepper
1 Tbls.     Sweet Basil
1 Tbls.     Mustard Seed
2 tsps.     Ground Coriander
1 Tbs.      Lawry's seasoned salt (optional  and can omit salt)
1 tsp.       Ground Savory
1 - 2        Bay leaves (optional)
1 28oz.    Canned Stewed Whole Tomatoes (cut tomatoes into quarters, and the juice)
               Adolph's Meat Tenderizer (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)

Do Not Add Water -  Cooks In Own Juices

For Stew Meat *: (Omit this step if using pre-cooked roast. Just cut roast into bit size chunks.)
     Remove Stew Meat from packaging, Sprinkle on Adolph's meat tenderizer per package instructions. Place meat into a 1 gallon Zip-lock storage bag and refrigerate for 30 minutes to 1 hour.
 Prepare onions, garlic, celery, carrots 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 Zip-lock bag, sprinkle with some black pepper and place into heated skillet searing the meat on all sides to seal. Do not burn meat. (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 heat, over the Crock Pot sprinkle meat with other dry seasonings, then place meat into the Crock Pot. Cover meat with sautéed onions, celery and garlic, put in carrots to fit around the meat then cover meat with potatoes.  Add remainder of vegetables, tomatoes with juice, and seasonings. Stir together. Cover Crock Pot and cook on high until ingredients begin to boil, about 30 minutes turn to lowest setting and let simmer about 4 - 6 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. (Note: If using left over roast, just add chunked roast pieces to the remainder of ingredients as described above.)
      For 4 -5 quart Cooking Pot: 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.

Serve with hot buttered French or Sourdough Bread.
For extra taste try adding 1/3 cup chopped green peppers or for Spicy Stew and 2 -4 chopped Jalapeno Peppers.