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Directions: Cube meat into small pieces (less than 1") and dredge in flour, salt, garlic powder, black pepper in a large ziploc bag until well coated. In a large skillet or dutch oven, add the olive oil and heat on medium high. Add the meat and brown on all sides turning frequently. Set meat aside. In crockpot, combine all ingredients and mix well, set on HIGH for 6 hours, add meat last and stir thoroughly to mix, then set and leave alone for 6 hrs. Meat will be perfectly tender and flavorful. Stew should be sufficiently thick with the addition of the meat browned in flour. If not, add 1/8 cup corn starch mixed with 2 tbsp of water and combine thoroughly. Serve with bread and red wine
RecipeNLG
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Organize pot lids vertically — saves cabinet space
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching