Ingredients
8 x potatoes
8 x carrots
2 lb lean stew meat, (2 to 4)
2 tsp celery salt
1 tsp cumin
1 lrg can Hunt's whole tomatoes
1 lrg can Hunt's tomato paste
Method
Sources
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Three-legged camp oven — charcoal cooking, campfire stews, biscuits
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Peel carrots and potatoes; cut into bite-size pcs. Brown stew meat in a stock pot, make sure meat is cut in small chunks. When meat is cooked, add in carrots and potatoes and sufficient water to cover. Simmer for 30 min. Add in seasonings, tomatoes (crush each tomato with hand) and tomato paste. Cook at least 1 hour, longer if possible. Serve with cornbread. Adjust carrots and potatoes for number of people. Serves 8.