Beef Stew. Collards and Simple Salad


Beef Stew

  • 4 Pounds of Beef Stew
  • 1 Large Chopped Onion
  • 2 Cans Sliced White Potatoes
  • 3 Small Onions cut in half
  • 8 oz Fresh Baby Carrots
  • 6 Tablespoons Corn Starch
  • Black Pepper to Taste
  • TexJoy Seasoning to Taste



  • 3 Bunches of Collards (Washed, Stemmed and Chopped)
  • 2 Slice o Butts Meat, Fat Back or Seasoning Meat of Choice
  • 2 Cups of Water
  • 1 Teaspoon of Baking Soda


Simple Salad

  • 3 Cucumbers
  • 1 Cup of Cherry Tomatoes
  • 1 Vadalia Onion
  • 1 Tablespoon of Sugar
  • Salt and Pepper to Taste
  • Texjoy Seasoning to Taste
  • Splash of Dill Seasoning
  • 1/2 cup water and 1/2 cup of apple cider vinegar mixed together
  • 1/4 cup of Olive Oil




Beef Stew:  Place Beef Stew in pot with several cups of water, add chopped onion, black pepper, Texjoy, and stir. Boil for 1.5 hours until tender. Add sliced potatoes, carrots, small onions, and simmer until vegetables are tender. (approximately 10 to 15 minutes) Add corn starch and stir until liquid has thickened. Serve over rice.


Collards: Fry our seasoning meat in large pot. add collards, baking soda, and 2 cups of water. Cook collards to desired tenderness.  (approximately 1.5 hours)


Simple Salad:

cut off both ends of cucumber, slightly peel leaving some of skin for looks and then cut thick slices. Cut cherry tomatoes in half and add to bowl with cucumber. Slice onion and pull apart. Add sugar, salt and pepper. Add Texjoy and dill. Add water and apple vinegar mixture. Add olive oil. Put top on bowl and shake until ingredients are well mixed. Place in refrigerator overnight.

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