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: Cajun seasoning, garlic powder, onion powder, celery salt, salt, black pepper, and MSG

Directions

1. Sauté Base: Heat olive oil in a large pot over medium heat. Add garlic and onions and sauté until translucent.
2. Add Tomatoes: Stir in tomatoes and season with salt, pepper, and Cajun seasoning. Bring to a boil, then reduce heat and simmer 30 minutes.
3. Add Vegetables: Stir in basil, potatoes, and carrots. Simmer 20 minutes.
4. Add Liquid: Add ½ container V8 juice and 1 can water (using the tomato can).
5. Season: Add garlic powder, onion powder, and celery salt to taste. Simmer 30 minutes.
6. Finish: Add spinach, green beans, corn, and diced squash. Bring to a boil, then reduce heat and simmer 1½ hours.
7. Serve: Serve hot with crusty French bread and a hearty red wine.

Chef's Notes

• Recipe courtesy of my sister from another mother, Ginger

The Gumbo Page