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HAZELLE’S HEARTY BEAVER STEW

SERVES 4

Gale’s mom whipped up a hearty beaver stew from a rare beaver that Katniss was able to trap. Gale would have appreciated this stew after a day in the mines. Beaver had once been a fairly common dish in rural Appalachia (where District 12 is located).

Not everyone traps beaver, so we’ve substituted it for beef in this recipe.

2 TABLESPOONS VEGETABLE OIL

2 POUNDS LEAN BEEF, CUT INTO 1-INCH CUBES

1 PINCH SALT

1 PINCH GROUND BLACK PEPPER

2 TABLESPOONS ALL-PURPOSE FLOUR

1 ONION, DICED

1 (8-OUNCE) CAN TOMATO SAUCE

1 BAY LEAF

3 LARGE POTATOES, CUT INTO LARGE CHUNKS

4 CARROTS, CUT INTO LARGE 1-INCH SEGMENTS

3 STALKS CELERY, THICKLY SLICED

½ CUP BEEF BROTH

1 BUNCH PARSLEY, CHOPPED (FOR GARNISH)

Heat oil in a pot over medium heat. Place the meat in a bowl, season with salt and pepper, sprinkle with flour and toss to coat.

Add meat to pot and brown meat on all sides.

Fill the pot with enough water to cover the meat and mix in onion, tomato sauce and bay leaf.

Bring to a boil, reduce heat to low, then cover and simmer for an hour, or until the meat is tender.

Stir in the potatoes, carrots and celery.

Add the beef broth for extra flavor.

Continue cooking over low heat for 45 minutes, until vegetables are fork tender.

Remove bay leaf before serving.

Garnish with a little parsley in the center of each bowl.