For tastiest results, use either the meat of mature bovine or young ovine. If using bovine, the meat can either be raw or roasted rare to medium rare. To serve four, assemble the following ingredients
1 to 1½ pounds Herdbeast, cut into 1-inch pieces
3 tablespoons of flour
3 tablespoons butter or margarine
1 garlic clove (if desired)
½ large onion, cut into bite-size pieces
1 pound peeled tomatoes (or 1 16-ounce can of tomatoes in their own juice)
2 cups water
4 small or 2 medium potatoes peeled
2-4 small carrots peeled
2 ribs celery, sliced into 1-inch pieces
Bay leaf
1 cup corn kernels or baby corn cut into 1-inch pieces, drained
Salt
Pepper
¼ teaspoon dry mustard or cracked mustard seeds
Garlic salt
Parsley
Instructions:
Dredge the pieces of meat in flour. Melt the butter in a saucepan. When bubbly, add the meat. Brown the pieces on all sides. Sprinkle salt and pepper. Add the onion and garlic; cook until transparent. Add the tomatoes and two cups of water. Break up the tomatoes with a spoon. Add potatoes, bay leaf, carrots, and celery. Bring the mixture to a boil, cover, reduce to a simmer, and let cook for 30 minutes, stirring occasionally.
Add corn, spices to taste. Bring the stew to a boil again, cover, and return to simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender. Uncover and cook for 15 or so minutes until stew is slightly thickened.
Copied from The Dragonlovers Guide To Pern Second Edition; don't own the recipe.