Brenda Nolen

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.