Navajo Stew
I first had Navajo Stew at a hotel restaurant in Window Rock Arizona, the capital of the Navajo Nation. I was surrounded by Navajos, many speaking in their native language. I loved the stew so I created my own version. It does not taste quite the same away from the reservation, but it sure is good.
A pressure cooker is used by this recipe. It shortens an all-day cooking event into a matter of minutes. If you choose to travel with a pressure cooker, make sure never to fill it more than 2/3 full.
Ingredients
1 pound chuck roast, cubed 1 can diced tomato 1/2 teaspoon garlic 1/2 teaspoon Mexican oregano 1/2 teaspoon cumin 1/2 teaspoon ground red chile 2 carrots, chopped 2 potatoes, cubed 1 small onion, chopped 1 can corn (optional) salt and pepper, to taste
Directions
Brown meat, add the spices and tomatoes and cook in pressure cooker for 5 minutes. Let the pressure release naturally. Add vegetables and if necessary add enough water to just cover the vegetables then pressure cook for additional 10 minutes. Quickly reduce pressure under cold water. Add one can of corn when done and stir to heat. Serve with warm fry bread, biscuits or corn bread.
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.