Kitchen Sink Stew
Ingredients
- 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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).