NATIVE AMERICAN RECIPE

a traditional woman

Warming Winter Stew

2 pounds boneless meat (either beef or bison chuck roast)
2 slices bacon, cut in small bits
1 Vidalia onion, chopped
2 carrots, chopped
3 pounds potatoes, peel on, cut in chunks
2 cloves garlic, mashed
½ cup red wine to deglaze pan
2 cups beef or vegetable broth
8 ounces canned whole tomatoes
Salt and pepper to taste
Season with ½ teaspoon each: thyme, sage, savory, juniper berries

Cook the carrots and potatoes together in a large pot of boiling water for 10 minutes. Drain and set aside.

Cook the cut-up bacon on the stove in a Dutch oven—a large, generally cast-iron pot, intended for use on the stove top or in the oven. When ready, remove the bacon with a slotted spoon and set aside.

In the Dutch oven with the bacon drippings, brown the meat, garlic and onion on the stove top. Once browned, deglaze the Dutch oven with a little wine, scraping frequently. Next, add the potatoes, carrots, tomatoes, herbs, salt and pepper and broth to the Dutch oven. Cover and simmer all for two to three hours, stirring every half hour or so. Silvia Mamani Meneses