Salvage Stew
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 lbs stew meat, cubed from a 7 bone beef chuck roast
- 1 russet potato, chunked for soupspoon
- 1⁄3 bag of those baby carrots, that moms want the kids to nibble
- 1⁄2 large red onion, chunked left over from my salsburyburgers
- 2⁄3 can baby corn, cut in half saw it and grabbed it
- 1 can low sodium beef broth, sort
- 3 teaspoons Hungarian paprika
- 1 pinch kosher salt (1/4 tsp?)
- 1 pinch beef base (1/4 tsp?)
- good grind pepper
- 1 1⁄2 teaspoons prepared horseradish
- 3 -4 tablespoons marsala wine
- 1 tablespoon very fine chopped bell pepper, left over from the mashed potato salad
directions
- Try out the suet and bones from the roast remove the suet but leave those bones in.
- Brown the meat chunks.
- Add everything but the veggies cook under pressure 12 minutes.
- Cool then add the veggies cook under pressure 13 minutes.
- Cool and let stand for a while.
- Not Bad if I do say so myself.
- I've got sour cream and Caraway seed to stir in the bowl.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.