 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
When we cook roasts, there's usually a good bit of leftover. These go into the freezer to use later for stews. I usually have pork, chicken, beef or lamb, so it's always a mixture that goes into the stew. Use whatever you have available. Ingredients:
5 cups cooked meat, cut up into bite size pieces |
1 1/2 cups carrots, sliced |
1 cup onion, chopped |
3/4 cup celery, chopped |
3/4 cup greens (spinach, lettuce, cabbage, etc.) |
1/4 cup frozen corn |
1/4 cup frozen peas |
1 (400 g) can chopped tomatoes |
3 garlic cloves, minced (or 1/2 tsp. garlic powder) |
4 cups water |
1 beef bouillon cube |
1/2 cup red wine |
1 tablespoon worcestershire sauce |
1/2 teaspoon old bay seasoning |
1 bay leaf |
1/4 cup fresh parsley, leafy part only |
1/2 teaspoon salt |
fresh ground black pepper, to taste |
2 potatoes, or (cut into bite size pieces) |
1/2 cup cooked pasta, or (orzos or any other small shaped pasta) |
1/2 cup cooked rice |
Directions:
1. Put all ingredients (except later additions) into a large stew pot and cover.
2. Place on burner at medium high heat and bring to a boil.
3. Allow to boil 5 minutes.
4. Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
5. Simmer 1 to 1 1/2 hours.
6. If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
7. If using pasta or rice: Add during the last few minutes just to heat through.
8. Serve with rolls or crusty bread and butter.
|
|