KITCHEN SINK STEW
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.
Provided by CulinaryQueen
Categories Stew
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 260.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 560.8, Carbohydrate 52.6, Fiber 6.8, Sugar 8.9, Protein 7.2
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