Stew & Frybread

The Fish Fam sure enjoyed this meal...

Navajo Frybread & Stew

I'm Navajo and growing up I always enjoyed helping my grandma, mom, and aunties all make or rather "flap" the dough, to get it stretched and ready to fry in the pan. Unfortunately, I never learned how to make the dough. Sad I know. But, I sure can flap out the dough. But, getting the dough just right so it's nice and soft and easy to flap is an art that doesn't include measurements! It's all about watching your Masani (grandma) and learning.

But, in the last few times that I've made my own dough, and yes did have to use measurements, it's came out pretty good. The thing that might be funny is this is an all organic fry bread. Lol! It's even fried in organic shortening from mechanically pressed palm oil. A much healthier option than the usual crisco or vegetable oil.

Seriously, read this article here why vegetable oils and margarines are so toxic for our bodies.

You can use this recipe for a general idea and try at making your own dough...

Navajo Tortillas or Frybread

3 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 1/3 cups warm water

Mix flour, baking powder and salt. Add 1 cup of the water and mix, adding more water as needed to make dough soft but not sticky. Knead smooth. It's best to let it sit on the counter with a towel over it to let it soften up, makes it easier to work with. When ready tear off a chunk about the size of a small peach. Roll in a ball then flatten out to about 1/8 inch. And flap and stretch it if you know how or just use a rolling pin. Put in pan or cast iron skillet or in hot oil to fry (carefully do so dipping the dough in the pan closest to you and slowly laying down the dough away from you until it is all in the oil, be so carefully to not drop the dough in or it will splash oil all over). Watch it closely and turn and cook on other side.

Serve with Navajo mutton stew. Yum!

Or in this case beef stew. They didn't have any mutton this time at the store.

Beef Stew

Meat:

1- 1 1/2 pounds stew beef

Vegetables:

1 onion, chopped

2-4 cubed potatoes

2-4 carrot, chopped

2-4 celery stalks, chopped

1 zucchini & yellow squash each

*All to your liking or add different veggies.

Seasonings:

1 bay leaf

1 teaspoons dried sage

1 teaspoon dried thyme

1 teaspoon dried parsley

*All to your liking

Flour Mix:

½ cup flour

½ teaspoon salt

½ teaspoon pepper

10-12 cups beef broth

2 tablespoons oil

The broth for our beef stew was made out of beef bones that we cooked in our pressure cooker, an Insta Pot, so amazing! Then I coated the beef chunks in 1/2 cup gluten free flour, 1/2 tsp of salt, and 1/2 tsp of pepper....mixed and shook meat and flour in a ziplock bag until it was well coated. Then added the oil to the pot and cooked it until it was browned all all sides, took a few minutes. Then I took it out and placed it on a plate. Next, add a little beef broth, maybe a little bit more oil to sauté the onions until caramelized and soft. Add in all the beef broth, meat, and chopped up vegetables. Cook until veggies are soft and ready!

You can make this stew in the crock pot or pressure cooker (find a good recipe and follow instructions exactly).

Also, add more sea salt (prob more of this) and pepper to taste.

While it's cooking get your dough ready and whalla, enjoy!