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
- Heat oil in a large skillet or soup kettle. Brown meat over medium heat.
- Add potatoes, carrots, celery, onion, garlic, soup stock, 1 ½ of the water, salt, parsley, and ground black pepper.
- 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.
- Shake to blend. Slowly stir into meat mixture.
- 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.