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.
