Beef Stew 3

2 lb boneless rump roast or pork chunks

1-1/2 large onions, chopped

2 med bell peppers, chopped

5 med carrots

1 can beef broth

3 med red potatoes

Salt and pepper to taste

6 tbs roux

To make roux in the microwave, measure 2/3 cup all-purpose flour and 2/3 cup oil in a large measuring cup (8-cup size), cook on high for 6 minutes. Remove from oven. Stir and cook 1 minute more. Stir well and set aside.

Cut roast in about 1 inch chunks and season with creole seasoning, set aside. (You may marinate meat about 2 or 3 hours ahead of cooking). Clean and cut carrots and potatoes in 1 inch or larger chunks. Put water in thick pot (4 quart or larger size), boil water, add roux to water. Cook 20 minutes. Add onions and bell pepper. You may brown meat for 5 minutes until red color is gone, or you may add raw to roux mixture. Add broth, cook 1 hour. (If not thick enough add a little more roux.) On medium fire add carrots and potatoes, cook 45 minutes more or until meat and vegetables are tender. Serve on rice or egg noodles.

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Cajun Country -- New Iberia, Louisiana