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INGREDIENTS: 1 amount of beef stew 5 medium potatoes peeled and cut into four pieces 1/2 cube of chicken flavor corn oil to fry the potatoes, about 2 cups 1/4 tsp cinnamon, allspice, nutmeg, black & white pepper salt to taste 1 large onion sliced METHOD: a) The stew - 2 lbs lean beaf or lamb 1 tsp salt 1/2 tsp nutmeg, cinnamon, allspice, balck & white pepper 2 bay leaves 1/2 small onion, peeled, and cut in half Cut the meat into big cubes and put in a medium caldron. Pour cold water over it and put on stove under high heat. When the skim appears, take it off with a spoon and throw it out. Add the rest of the spices and the onion. Place it over medium heat and cook for 30-40 minutes (until meat is tender). b) The Meal - Fry the potato pieces until golden in color. Place them in a medium-size Pyrex with beef pieces and the sliced onions. Dissolve the chicken stock in the beef juice with the spices and the salt to taste. Pour this mixture into the tray and cover the tray with aluminum foil wrap. Cook it in a preheated oven at 400 degrees for 20 minutes. Serve hot with rice. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |