Navajo-Irish Stew

From the Phoenix Sun newspaper when I was living there in 1991:

Navajo-Irish Stew

  • 2 pounds stew beef in 1-inch cubes
  • Vegetable Oil
  • 1 quart water
  • 1 package dry onion-soup mix
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • Dash of garlic powder
  • 3 zucchini, cut into large chunks
  • 1 onion, cut into chunks
  • 2 fresh unpeeled tomatoes, cut into chunks
  • 4 pattypan squash, cut into chunks
  • 3 potatoes, cut into chunks
  • 1 cup string beans
  • 4 or 5 ears of fresh corn, cut into sections

Brown beef in vegetable oil.  Add a small amount of flour to the pan, then water.  Add soup mix, dried herbs, garlic powder and vegetables.  Bring to a boil and simmer 3 to 4 hours.

Makes 8 servings.

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