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Thourghly combine ingredients for seasoning mix in small bowl
Sprinkle meat
generously on both sides with some of mixture, rub into meat with hands
Combine remaining mix and flour
Dredge meat in flour mixture, shake off excess
Reserve 1/2 cup flour mixture for roux
Combine onions, bell
peppers, clelrey, and peppers, set aside
Heat lard/oil in large skillet over medium-high until oil is 350
Brown meat well on both sides, drain on paper towels
Pour off all but 1/2 cup fat from skillet, leaving
the sediment
Turn heat to high, heat fat until it begins to smoke
Slowly whisk in flour
mixture, cook whisking constantly until roux is dark red-brown to black color, about 4 minutes
Immeadiately
add the veggie mixture, stir well until the veggies have noticably brightened in color, 2 - 3 minutes
Remove from
heat
Heat the stock in a large soupp pot to a rolling boil. Add meat and cook until tender.
Then add roux mixture by spoonfulls, stirring until well blnded between each addition.
Adjust heat to maintain
a slow simmer
Simmer until meat is falling off the bones, about an hour, stirring occasionally
If stew
gets too thick add more stock or water
Serveas is or over cooked rice
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