Thick and Hearty Stew
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“My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.”
Thick and Hearty Stew
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READY IN:55mins |
SERVES:6 |
UNITS:Metric |
|
Ingredients Nutrition
- 226.79 g cubed pork roast (or beef roast, or venison roast, or stew meat--I use left-over)
- 226.79 g can tomato sauce
- salt (to taste)
- 9.85 ml beef bouillon granules
- 2.46 ml fresh ground pepper
- 1 clove minced garlic (or more if desired)
- 1 medium onion, chopped
- 236.59 ml baby carrots, rinsed
- 2 large potatoes, peeled and sliced 1/2 inch thick
- 3 stalk celery, sliced thin
- 118.29 ml lentils
- 236.59 ml frozen lima beans
- 118.29 ml frozen peas
- 1182.95 ml water
Directions
- Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
- Simmer while preparing celery and potatoes, approximately 10 minutes.
- Add celery and potatoes to soup stock.
- Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
- It may be necessary to add more water.
- Serve.
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Thick and Hearty Stew