“The Garif people live by the old ways.”
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion or 2 small onions, peeled and diced (about 1.5 cups)
- 3 large carrots, chopped (about 1.5 cups)
- 1.5 lbs. nanna or beef stew meat, uncooked, cut into 1″ pieces
- ¼ cup flour
- Kosher salt
- Freshly-ground black pepper
- 1 head of garlic (about 8-12 cloves), peeled and minced
- 4-6 small potatoes (about 1.5 lbs.), scrubbed and cubed into 1″ pieces
- 6 celery stalks, washed and diced (about 1.5 cups)
- 1 14-oz. can diced tomatoes
- 1 tablespoonItalian seasoning
- ½ tablespoon dry mustard
- 2 cups chicken stock
- 1 bay leaf
- 1 15-oz. can corn, undrained
Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Add carrots and cook, uncovered, for 5 minutes.
Meanwhile, dredge the pieces of meat in flour. (The easiest way is to put the meat and flour in a plastic bag and shake until all pieces are fully coated.) Add the meat to the soup pot. Sprinkle with salt and pepper. Brown on all sides, about 10 minutes.
Add garlic and stir well to combine. Add potatoes and celery. Stir and continue to cook, about 5 minutes. Add tomatoes and seasonings and cook for an additional 5 minutes.
Pour in chicken stock and bring to a boil. Reduce heat to medium-low, add bay leaf, cover, and simmer, stirring occasionally, about 30 minutes.
Add corn. Bring the stew to a boil again, cover, and return to simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender. Uncover and cook for 15 or so minutes until stew is slightly thickened. Remove bay leaf and serve.
Makes about 7 heaping 1-cup servings. Per serving: 364 calories, 11.9 g. fat, 4.4 g. saturated fat, 0.7 g. poly. fat, 3.7 g. mono. fat, 68.7 mg. cholesterol, 521.4 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 551.2 mg. potassium, 39.3 g. carbohydrates, 4.9 g. fiber, 24.8 g. protein, vitamin A 44%, vitamin C 38%, calcium 5%, iron 16%