- 2 Tbsp
- olive oil
- 2 Tbsp
- 1 large
- onion, chopped
- 1/2-1 tsp
- dehydrated minced garlic
- salt and pepper to taste
- 16 oz
- carrot coins or one carrot per person
- 2 can(s)
- beef or chicken broth
- 2-4 Tbsp
- 2-3 c
- leftover meat, cut up (or 1 lb. fresh)
- 2-3 large
- flour tortillas*
Slice the carrots into 1/4" coins.
Cut the potatoes into small chunks.
add the meat and flour, stirring to combine thoroughly.
Reduce heat and simmer 10 minutes, until slightly thickened and bubbly.
Scatter the tortilla strips over the bubbling stew, and stir them in. Cook another 10-15 minutes.
If you use fresh meat, cook it first, then add the onion and proceed from there. Make a paste with the flour and a bit of water, to stir into the hot broth later.
You can also incorporate leftover gravy! Stir it in at the end, before adding the tortillas.
If you need to save time, use a bag of frozen sliced carrots.
Peel the potatoes, or not, as you prefer.
If your knives are dull, try using a pizza cutter to cut the tortillas.
*This recipe is easily made gluten free by using gluten free flour (I use Gifts of Nature Gluten Free All Purpose Flour Blend), or flour alternative, to thicken the gravy. In place of traditional tortillas, substitute Ezekiel 4:9 sprouted grain tortillas.