Club Policy Note to Parents FAQs Mentors Rank Rules Club Information Board of Directors History Locations Records Mating Flights Members Character Information Personas Adoptable Needed Joining the Club Join Form Lurker Form

Hearty Herdbeast Stew For tastiest results, use either the meat of mature bovine or young ovine. If using bovine, the meat can be either raw or roasted rare to medium rare. To serve four, assembe the following ingredients: 1 to 1 1/2 pounds herdbeast, cut into 1-inch pieces 3 tablespoons flour 3 tablespoons butter or margarine 1 garlic clove (if desired) 1/2 large onion, cut into bite-size pieces 1 pound peeled tomatoes (or 1 16-ounce can of tomatoes in their own juice) 2 cups water 4 small or 2 medium potatoes, peeled 2-4 small carrots, sliced 2 ribs celery, sliced into 1-inch pieces bay leaf 1 cup corn kernels or baby corn cut into 1-inch pieces, drained salt pepper 1/4 teaspoon dry mustard or cracked mustard seeds garlic salt parsley Dredge the pieces of meat in flour. Melt the butter in a saucepan. When bubbly, add the meat. Brown the pieces on all sides. Sprinkle salt and pepper. Add the onion and garlic; cook until transparent. Add the tomatoes and two cups of water. Break up the tomatoes with a spoon. Add potatoes, bay leaf, carrots, and celery. Bring the mixture to a boil, cover, reduce to a simmer, and let cook for 30 minutes, stirring occasionally. Add corn, sprices to taste. bring the stew to a boil again, cover, and return to simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender. Unvover and cook for 15 or so minutes until stew is slightly thickened.