Acorn Stew, Seminole
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INGREDIENTS 2-½ pounds stew meat, cubed 1-½ quarts water, or more as needed 2 large onions, coarsely chopped Salt and pepper to taste 2 to 3 pounds acorns (enough to make 1 cup of acorn meal) Place meat into a pot with water and onions. Bring to a boil, reduce heat and simmer for 3 to 4 hours, or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm. Shell the acorns and grind them in a food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place in a glass bowl. Add the acorn meal and blend well. Bring the broth to a boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper, if desired. Serve immediately with Indian Fry Bread Serves 6