Ginger's Stew

Ingredients:

• 1½ lb stew meat, trimmed
• ½ red onion, chopped
• ½ white onion, chopped
• 3 tbs garlic, chopped
• 2 tbs basil
• 4-5 potatoes, peeled and cubed
• 3 carrots, peeled and diced
• 1 yellow squash, diced
• 1 large container V8 juice
• 1 large can tomatoes
• 1 can spinach
• 1 can green beans
• 2 cans corn
• To taste:
  • Tony Chacherie's
  • garlic powder
  • onion powder
  • celery salt
  • salt
  • pepper
  • meat tenderizer (MSG)

Sautee garlic and onions in olive oil until translucent. Add tomatoes and season to taste using salt, pepper, and Tony Chacherie's. If you don't have Tony Chacherie's, you can use cajun spice. Bring to a boil, reduce heat, and simmer for 30 minutes. Add the basil, potatoes, and carrots and simmer for 20 minutes.

Add ½ of one large container of V8 juice and one can of water using the tomato can. Add garlic powder, onion powder, and celery salt to taste and simmer for 30 minutes. Add spinach, green beans, corn and diced squash, bring to a boil. Reduce heat and simmer for 1½ hours. Serve with crusty French bread and a hearty red wine.

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Ginger Lunn
ginger@verio.net

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