Recipe 7
``Whenever your soul craves it you may eat meat.''
(Deuteronomy 12:20)
Recipes /
Native American Corn Stew
This recipe can be ready in a little more
than a half an hour. It doesn't require
any spices, but is very tasty and hearty
to satisfy a healthy craving for meat.
Fresh ingredients may of course be used
instead of canned ones, and are obviously
preferable.
My wife Anne found this recipe originally
and it remains much the same, apart from
the fact that some new ingredients were
added to substitute for worcestershire sauce,
which still may be used to further enhance
the flavour for some. Worcestershire may be
considered as an optional ingredient, and
is added to taste. Ginger is also optional.
The
original recipe was called `Indian
Corn Stew', and was made for about
half of the total quantity of this
recipe. To halve the recipe, be
mindful of remembering to halve the
quantity of each ingredient as it is
added.
This is thought to be something of
a recreation of a dish made by early
Native Americans, who farmed corn
(maize), and hunted buffalo.
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Recipe 7:
Recipes /
Native American Corn Stew
2 lb organic lean ground beef
2 medium-large (or 4 small) organic onions
8 cloves organic garlic, finely chopped
2 T organic butter
2 - 28 oz cans organic whole tomatoes
2 - 14 oz cans (or 2 - 10 oz cans) organic golden corn kernels
(or peaches and cream corn kernels, etc...)
2 (or 1 large) sweet red (or yellow, green, etc...) organic pepper,
sliced
2¾ tsp sea salt, to taste
30 cranks (or about 6 pinches) fresh black pepper, using pepper grinder
2 large dashes of organic apple cider vinegar, to give a (slightly) tangy taste
2 good squeezes (or about 1 T) organic lemon juice
1 good squeeze (or about 1½ tsp) lime juice
1 small-medium chopped jalapeño pepper, or to taste
(or chili pepper, tabasco sauce,
cayenne pepper, other hot peppers, etc...)
1 tsp organic liquid honey
15-30 dashes worcestershire sauce, or to taste [optional]
3 tsp finely chopped ginger [optional]
Heat a very large stewing pot
to medium-high heat. Add beef,
browning the large pieces on
one side. Turn, and brown the
other side while adding onions,
garlic, jalapeño pepper,
butter, salt and pepper, apple
cider vinegar, lemon and lime
juice, and honey (also ginger
if desired). When brown on the
second side, break beef into
bite-size chunks (or smaller),
and cook until red colour is
gone from the beef, stirring
occasionally. Add tomatoes and
corn, either fresh of from
cans. Bring to a boil.
Allow to stew for at least
fifteen minutes, stirring and
breaking up any large pieces
of beef or tomatoes with a
wooden spoon, pressing and
breaking them against the
side of the pot.
Slice sweet pepper in long
strips about a half inch by 3
inches and add to pot.
Stir, and cook for fifteen
more minutes with enough heat
to maintain a boil.
When cooking is done (15-30
minutes is ideal), turn off
heat, allow to cool somewhat,
and serve while still hot.
Try and avoid drinking liquids during meals. Liquids
dilute stomach acids and inhibit digestion.
Ward Green
Beef is digested better in the presence of bromelain,
an enzyme found in pineapples. Beef and other red meats
like buffalo also absorb vital calcium from the
digestive tract and are best supplemented with calcium
taken with food eaten at an earlier or later meal. Up
your daily calcium intake to 2000 mg from 1500, say.
Since calcium is never taken without magnesium, up your
magnesium to 1000 mg from 750, say.
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