Prep 25 mins
Cook 1 hr 40 mins
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.
- 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
To Add Later
- 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
- Put all ingredients (except later additions) into a large stew pot and cover.
- Place on burner at medium high heat and bring to a boil.
- Allow to boil 5 minutes.
- Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
- Simmer 1 to 1 1/2 hours.
- If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
- If using pasta or rice: Add during the last few minutes just to heat through.
- Serve with rolls or crusty bread and butter.