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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Just something I threw together after going through the freezer. I wanted stew but knew I didn't have the ingredients I usually use. Ingredients:
1 lb. stew meat |
1/2 medium onion diced |
kosher salt & cracked pepper to taste |
1/2 tsp. garlic powder |
1/2 tsp. onion powder |
4 cups water |
2 stalks celery cut in pieces |
1 or 2 potatoes cut in pieces with skin on |
1/2 tsp. dried basil |
1/2 tsp. dried oregano |
1 tsp. dried parsly |
1 bay leaf |
1 bag frozen california vegetable mix with cracked pepper (broccoli, squash, carrots, cauliflower) |
2 tbsp. plain flour |
1/2 cup cold water |
Directions:
1. Slowly saute stew meat in large, heavy & covered sauce pan, to seal in juices.
2. When almost browned add onion, salt & pepper, garlic & onion powder and continue sauteing until onions are clear & tender.
3. Add 4 cups of water, bay leaf, basil, oregano & parsley, bring to boil then simmer for 1 hour.
4. Add celery and potatoes and continue cooking until all are tender.
5. Add bag of frozen vegetables and cook until tender on simmer.
6. Taste to see if you want more herbs or seasonings.
7. Thicken with the flour & cold water mixture or your favorite thickening agent.
8. Serve with nice warm buttered bread. I had sunflower bread .
9. Leftovers can be served over thin egg noodles the next day.
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