Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

ALABAMA STEW




Source of Recipe


the web


List of Ingredients




10 slices Bacon OR Turkey Bacon
2 cups chopped onions
2 cloves garlic, minced
1 1/3 cups chopped carrots
1 cup chopped celery
1 large can Mexi Corn
1 small pkg frozen baby green limas,or your favorite bean or pea
3 1/2 cups water
1/3 cup red vinegar
2 1/2 pounds cubed beef chuck or cut up a chuck roast
1 1/3 cups wild or brown rice
2 large green peppers, thinly sliced
2 cans (regular soup can size)beef broth
salt and pepper to taste

Recipe



1. In a large skillet, fry bacon until slightly crisp. Remove bacon from
skillet and reserve.
2. Pour off most of the fat from the skillet. Add onion, and saut� until just
transparent. Add carrots and garlic, cook for 5 minutes.
3. Return reserved bacon and add water, vinegar, celery,corn and beans or
peas, beef cubes, salt and pepper. Cover and simmer on low heat for 1 hour. Add
more water if needed.
4. Stir rice in slowly, add peppers and beef broth, and bring to a boil.
Reduce heat, cover and simmer for another 25 minutes.,or until rice is tender.