Description Edit

A countrified combination of real meat and vegetables is made with soup stock, cooked to white-hot perfection, and served with other dishes. You can make this with real herbs and other slices of meat while cooking.



  • 2 tbsp. pure vegetable oil
  • 1 ½ lbs. pork shoulder, cubed
  • 1 ½ lbs beef roast, cubed
  • 1 cup potatoes, cubed
  • ½ cup carrots, cubed
  • ½ cup celery, sliced
  • 1 onion, chopped, white or yellow only
  • 1 clove garlic
  • 1 ½ cup soup stock
  • 2 cups water, hot or lukewarm only
  • 1 tablespoon salt
  • 3 tbsp. parsley, chopped, reserving 2 tablespoons for garnishing if desired
  • 5 tsp. ground red pepper, optional
  • 1 tsp. ground black pepper
  • ¼ cup all-purpose flour

Directions Edit

  1. Heat oil in a large skillet or soup kettle. Brown meat over medium heat.
  2. Add potatoes, carrots, celery, onion, garlic, soup stock, 1 ½ of the water, salt, parsley, and ground black pepper.
  3. Cover and bring to a boil; reduce heat and simmer 1 ½ hours or until meat is tender. Combine flour, ground red pepper (optional), and the remaining ½ cup of water in a screw-top jar.
  4. Shake to blend. Slowly stir into meat mixture.
  5. Cook to desired thickness. Serve hot and plain or with other main dishes but scoop or spoon some of the red-hot stew into a large bowl and top with the remaining parsley, if desired.

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