Veggie Stew

16 Oct

The weather here for the past few weeks has been fluctuating between not quite fall and near winter temperatures. But despite the too warm or too cold temperatures I’m in an Autumn mindset. This past week I picked up pumpkins, planted pansies, baked apple crisp, and made this veggie stew.

This is my mom’s stew recipe that I’ve been enjoying on chilly evenings for as long as I can remember. It’s simple and easy. I enjoy it as is, but any vegetable or spice you like could easily be added. The recipe calls for beef, but I’ve eaten it plenty of times without – you could even swap beef bullion for vegetable and have a vegetarian stew.

Vegetable Stew

Ingredients
package of beef stew meat
3 beef bullion cubes
potatoes
carrots
onion if on hand
1 can corn, drained
1 can green beans, drained

Directions
1. Brown stew meat in stew pot (don’t drain grease).
2. Add enough water to cover the meat plus a little more and the 3 beef bullion cubes.
3. Simmer the meat for 30 minutes (add more water as necessary).
4. Cut up as many potatoes, carrots and onion as you’d like and add to the pot.
5. Simmer the meat and vegetables until tender (approximately another hour) add water as necessary, but not too much (keep just enough liquid as needed for cooking).
6. Add corn and green beans a few minutes before serving.

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