Thick and Hearty Stew
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.
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INGREDIENTS
Nutrition- 1⁄2lb cubed pork roast (or beef roast, or venison roast, or stew meat--I use left-over)
- 1(8 ounce) can tomato sauce
-
- 2teaspoons beef bouillon granules
- 1⁄2teaspoon fresh ground pepper
- 1
- 1
- 1cup baby carrots, rinsed
- 2
- 3
- 1⁄2cup lentils
- 1
- 1⁄2cup frozen peas
- 5cups 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.