Thick and Hearty Stew

READY IN: 55mins
Recipe by Cindy Lynn

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.

Top Review by Rita~

I had a hard time posting how many stars for this recipe. I found the pork to get very tough. I do wish I used Beef or maybe even chicken! I did add 3 ears of fresh white corn. Cut off the husks. No need for all the water I used only 3 1/2 cups. Added parsley,bay leaf, oregano. Lentils is what caught my eye to this recipe. Skip the meat and it`s a five star recipe!I let this simmer while watching a movie so the meat just didn`t do it for me.The flavors are so outstanding I would have rated 5 but the meat wanted me to rate it 3 star so came about 4 stars for this recipe.

Ingredients Nutrition

Directions

  1. Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
  2. Simmer while preparing celery and potatoes, approximately 10 minutes.
  3. Add celery and potatoes to soup stock.
  4. Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
  5. It may be necessary to add more water.
  6. Serve.

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