Mexican Stew

• 2 – 3 lb. stew meat, cubed (beef, lamb, goat)

Roll in flour and brown in large and heavy skillet or pot. Add enough water to cover. Simmer with 1 clove garlic, 2 tsp. salt and 3 bay leaves for 2 hours. Then add 1 more cup water, 4 medium sized diced carrots, 4 stalks celery, chopped, 2 green peppers, chopped, and 2 large onions, sliced. Add 2 tsp. salt, cover, simmer 20 minutes – 1/2 hour.
In a saucepan, heat together for 5 minutes:

• 1 can cream of mushroom soup
• 1 tsp. paprika
• 1/4 tsp. cloves
• 1/4 c. sherry
• 2 Tbsp. parsley, chopped
• 1/4 tsp. allspice
• 1/4 tsp. oregano
• 1 c. liquid from stew

Add the above seasoned dressing to stew mixture, heat together an additional 5 minutes. Serve with corn bread.
Island goat meat or lamb-mutton is especially tasty prepared this way.