STEW, THIS AIN'T HASH!
I started off to make hash. I hadn't had any in a long time and I had a hunger for some. I had diced and boiled the potatoes and set then aside to cool. I thawed the shredded beef, Amazing Beef #46982, a great thing to have on hand to play around with. I'd finely chopped the onions and celery. OOPS! Too much for hash! Well, never mind, I'll make a stew instead. That led to a bit more of this and a little more of that and the next thing I knew I had a half of a dutch oven full of stew. A damned good one I might add.
Provided by Pierre Dance
Categories Stew
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
- Drain and set aside.
- While potatoes cook continue with step 4.
- Fry Bacon'til tender.
- Remove, set aside to drain.
- Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
- Add remainder of the ingredients.
- Bring to a boil.
- Reduce heat to low.
- Simmer for 30 minutes.
- Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
- Serve with Corn Sticks, my recipe#74650.
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1, Cholesterol 3.4, Sodium 1145, Carbohydrate 29.2, Fiber 4.1, Sugar 7.3, Protein 5.3
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