Recipe: Heavy Kodo Stew
1.5 – 2lbs kodo meat, cubed small (if out of Kodo, beef stew meat will work)
1 package mushrooms, chopped
2 cups of chopped carrots
1 small onion, chopped into chunks
2 cloves of garlic, minced
1can condensed cream of mushroom soup
1 package dehydrated beefy onion soup mix
1 Tbsp soothing spices (use 1 Tbsp fresh or 1 tsp dried thyme and parsley, if out)
1/4c whiskey (dry red wine also works)
salt and pepper to taste
1.5 lbs small Runn Tum Tubers (if out of Tubers, use baby red potatoes or noodles)
In a 3 QT slow cooker add the onion soup mix, the condensed mushroom soup (do not reconstitute!) and the whiskey – whisk until blended. Dump in the kodo meat, carrots, onion, mushrooms, and garlic. Stir once, cover, and cook on high for 4-6 hours, low for 8-10 hours. About one hour prior to serving, add a handful of flour to thicken if necessary (about 1/8 cup) and give it a good stir.
Quarter and de-eye the tubers and boil in salted water until fork tender. Serve the stew over the tubers.