But there are plenty of other vegetables in “out of potatoes stew”. The stew has ground beef along with onions, carrots, celery and broccoli in a wine and tomato base. Today I served it over biscuits that were leftover from breakfast but it would be nice served over buttered noodles, rice or any type of potato including French fries. It is a good thick stew that chases the cold away.
Tomorrow I’ll take what is left of the stew and make a cottage pie or put stew in rounds of bread dough for pasties. There are a number of ways to use leftover stew. It can be thinned down and become soup, it can be the basis of a casserole, it can be rolled up in tortillas for burritos. I could make homemade noodles and stir them into the stew. It all depends on my mood.
The recipe will serve at least 4.
Out of Potato Stew
- 1/2 lb. of ground beef (two hamburger patties worth)
- 1 tablespoon of butter or cooking oil
- 1/2 of a medium onion, chopped
- 1 cup of sliced carrots
- 1/3 cup celery, sliced, include the leaves
- 1 cup of frozen broccoli
- 1 tablespoon of butter
- 3 cups of water
- 2 teaspoons of beef bouillon or 2 cubes
- 2 teaspoons or more of Worcestershire sauce
- 1/3 of a wine glass of decent red wine, same amount for the cook
- 1 teaspoon of paprika
- 1 teaspoon of thyme
- 1/2 teaspoon of marjoram
- 1/2 teaspoon of cumin
- 1 can of condensed tomato soup or a large can of stewed tomatoes
- 3/4 soup can of water
- 1/4 cup of all purpose flour
- 3/4 cup of tap water
- Salt and black pepper to taste
Prepare the onion, carrots and the celery. The broccoli can be added to the stew frozen. You can use baby carrots. Cut them into three or four slices each. Set the prepared vegetables aside.
Heat a tablespoon of butter or cooking oil in a Dutch oven over medium high heat. Crumble the meat into the hot fat. Sprinkle the meat with salt and black pepper. Cook until the meat is well browned. Remove the meat from the pan and set it aside. Leave any fat in the pan.
Add another tablespoon of butter to the pan and add the onions, carrots, celery and broccoli. Sprinkle the vegetables with salt and pepper. Stir well in the hot fat and cook for about 10 to 15 minutes. Add the browned meat. Stir well and cook about 5 minutes more.
Stir in the water, bouillon, Worcestershire sauce, wine, paprika, thyme, marjoram and cumin. Bring to a boil then turn down the heat to a medium or to a simmer and cover the pan. Cook for about 45 minutes or so or until the vegetables are tender. Check and stir every so often. Add more water if it seems to need some.
Stir in the can of condensed tomato soup and a 3/4 soup can of water. Continue to simmer over low, covered, for another 40 minutes or so.
Mix 1 cup of water together with 1/4 cup of flour in a small bowl or cup. Stir with a wire whisk or fork until the mixture is completely smooth. Pour into the bubbling stew slowly while stirring. Stir constantly until the stew thickens.
Lower the heat as far as possible and cover the pan until ready to serve.
The stew would be improved if a couple teaspoons of bacon fat were added to the butter or cooking oil when you brown the meat. You also could cut up a couple slices of bacon and brown them with the ground meat.
Diced potatoes or turnips could be added.
Beer would work if you have no wine. You can use all water but it will not taste the same.
Round steak or other cuts of beef cut into cubes would be good in this recipe. Flour the cubes of meat before browning.
Half ground or diced venison can be used with the beef in this recipe. Add a tablespoon more butter to make up for the lack of fat in venison.
Any vegetables in season or on hand can be added.
The recipe is easy to double.