Winter Stew

 

 

My Stew Recipe:

Buy 2 ½ or 3 pounds of either stew meat or chuck… whatever is cheaper.  Cut into small bite sized pieces.. . this is important because large pieces do not get tender. Put in a skillet and cook over medium heat, adding salt and pepper and 2 cups of coffee to it as it becomes brown. Set aside when it is done.

In your stock pot add:

1 small cabbage, cut

Six or seven medium carrots peeled and cut in ¼ inch diameters

 1 medium onion diced

Five potatoes (unpeeled) diced.

Cover with water and begin to slowly boil. When the cabbage is limp and the carrots and potatoes are boiling, but still firm, add the meat.

On the meat add:

1 medium jar of Picante sauce… I use mild

1 can of corn

 1 can of peeled, diced tomatoes you have squeezed and broken into pieces.

Parsley, other spices you like and anything left in the frig you want to add.

 

Stir and allow to come to a slow boil. Cook stirring whenever you think about it for about 40 minutes…

Serve with a roll and a glass of wine.

The flavors meld over the next few days, so add something like more potatoes each day. Boil them first and add when they are still slightly firm… also add some of the ‘potato water’ to your stew if you want a more liquid consistency. Enjoy!!!