Yummy Stew

Tam D

By
@methodmaven

This is a one-pot-wonder! I especially like it because it's a great way to use leftovers, and because you can use whatever meat you have. But also because it's YUMMY!


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
2 Tbsp
butter
1 large
onion, chopped
1/2-1 tsp
dehydrated minced garlic
salt and pepper to taste
4-6
potatoes
16 oz
carrot coins or one carrot per person
2 can(s)
beef or chicken broth
2-4 Tbsp
flour*
2-3 c
leftover meat, cut up (or 1 lb. fresh)
2-3 large
flour tortillas*

Directions Step-By-Step

1
Chop onion.
Slice the carrots into 1/4" coins.
Cut the potatoes into small chunks.
2
Cut the leftover meat into bite size chunks. Toss meat chunks with the flour.
3
In a heavy dutch oven, over medium-low heat, cook the onions in the olive oil and butter until golden brown.
4
Stir in the potatoes. Let them caramelize, about 10 minutes, stirring occasionally.
5
Add the carrots, garlic, salt and pepper, with about half of the broth. On medium, bring to a boil.
6
Reduce heat, cover and cook about 20-30 minutes. Stir occasionally.
7
When the potatoes and carrots are soft but firm,
add the meat and flour, stirring to combine thoroughly.
8
Stirring, slowly pour in the remainder of the broth. Over medium-low heat bring to bubbling, stirring often.
Reduce heat and simmer 10 minutes, until slightly thickened and bubbly.
9
While the stew simmers cut tortillas into thin strips. (I like to cut them in quarters, then stack the quarters and slice them.)

Scatter the tortilla strips over the bubbling stew, and stir them in. Cook another 10-15 minutes.
10
NOTES: This recipe works perfectly with pork, chicken, turkey, or beef! And it's a great way to use leftover roasted meat.
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.

About this Recipe

Course/Dish: Chicken, Beef, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tag: Quick & Easy