Slice the carrots into 1/4" coins.
Cut the potatoes into small chunks.
2Cut the leftover meat into bite size chunks. Toss meat chunks with the flour.
3In a heavy dutch oven, over medium-low heat, cook the onions in the olive oil and butter until golden brown.
4Stir in the potatoes. Let them caramelize, about 10 minutes, stirring occasionally.
5Add the carrots, garlic, salt and pepper, with about half of the broth. On medium, bring to a boil.
6Reduce heat, cover and cook about 20-30 minutes. Stir occasionally.
7When the potatoes and carrots are soft but firm,
add the meat and flour, stirring to combine thoroughly.
8Stirring, 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.
9While 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.
10NOTES: 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.