Recipes: Lance's Bantha Stew

For this recipe, you can switch out the meat what you prefer. So it doesn't really need to be Bantha.  But it sure tastes real good!

By Lance

Bantha Stew
Ingredients:
2 pounds Bantha meat, cubed
1/2 cup vegetable oil
1 cup yellow onions, coarsely chopped
1 cup red onions, coarsely chopped
1 1/2 quarts water
4 teaspoons Nerfs bouillon
2 to 3 bay leaves
20 Gerona peppercorns
1/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon dried Silverleaf (like thyme) leaves
2 cups sliced carrots
2 cups chopped celery
3 Gapanga fruit (like a tomato), peeled and chopped
1 medium Guroot (like a turnip), diced
1 medium habbis-root (like rutabaga), diced
1 medium Blissroot (like a yam), diced
1 large ear sweet corn, kernels removed
Berchest Salt and Gerona pepper

Directions
Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add seasoning and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper.