This recipe comes out every winter. It’s our only stew recipe, which I first made over thirty years ago. Redskins Stew is from a cookbook put together long ago by wives of the Washington Redskins. The cookbook has since fallen apart, but I saved this page. I’ve altered the recipe a bit to suit our taste.
Ingredients and directions:
Continue cooking and stirring until the flour sticks to the meat. As the oil is absorbed, the mixture becomes a bit gummy.
Stir in 2 C. beef broth and 1/2 C. A1 sauce. Lower heat and simmer a bit, until the gravy starts to develop. Stir occasionally.
Add vegetables, 28 oz. can diced tomatoes and salt and pepper as desired. (I like 1 t. Jane’s Krazy Mixed-up Salt.) Stir to combine.
Reduce heat to very low, cover, and simmer about 30 minutes. And another cup of water, if needed. Uncover and continue to simmer until carrots are tender (they are the last to soften), another 10-15 minutes.
Stir in desired amount of frozen peas, or edamame (I use 1 C.) and simmer another 5-10 minutes, uncovered – this allows the stew to thicken – until peas are heated through. (If you don’t like peas, you can substitute green beans, Lima beans, or corn.)
This is even better the next day. Great served with Saltines, for scooping.
Hail to the Redskins’ wives!
