In a large saucepan over medium heat, warm the oil. Add onions, celery and
garlic. Sauté for 2 minutes. Stir in the potato, turnips and carrots. Cook for
Stir in the tomatoes and bring to a boil over medium heat. Reduce the heat
to low and simmer for 10 minutes.
Stir in the black-eyed peas, corn, steak sauce, chili sauce, molasses, vinegar,
cornstarch and hot pepper sauce. Cover and simmer for 45 minutes, or until the
stew is thick and the vegetables are tender.
Yield: 6 servings
Posted by Tiffany at Recipe Goldmine 11/30/2001 12:06 pm.