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Blackbeard Stew
Our thanks to Rich McNally for sending this recipe.
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~ 3 lbs moose, deer, elk or beef, cut into 1” cubes
~ 4 tbsp flour
~ 1 tsp salt
~ 1/2 tsp celery salt
~ 1/2 tsp ginger
~ 1/2 tsp garlic salt
~ 1/4 tsp pepper
~ 2 tbsp oil
~ 1 – 16oz can diced tomatoes
~ 3 medium onions, diced
~ 3 large potatoes, cubed
~ 6 – 8 carrots, peeled and diced
~ 1/3 cup molasses
~ 1/2 cup water
~ 1/3 cup wine vinegar
~ 1/2 cup raisins
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Mix the flour, salt, celery salt, ginger, garlic salt and pepper together in a large freezer zip lock bag.
Heat the oil in a skillet.
Add the meat in batches and shake to coat. Add to the hot oil.
Brown the meat on all sides. Remove and place in a crock pot.
Add the remaining ingredients to the crock pot.
Cook on low for 8 - 10 hours.
Serve as is or over cooked egg noodles.
Enjoy.
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