THICK AND HEARTY STEW

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Thick and Hearty Stew image

My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.

Provided by Cindy Lynn

Categories     Stew

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 lb cubed pork roast (or beef roast, or venison roast, or stew meat--I use left-over)
1 (8 ounce) can tomato sauce
salt (to taste)
2 teaspoons beef bouillon granules
1/2 teaspoon fresh ground pepper
1 clove minced garlic (or more if desired)
1 medium onion, chopped
1 cup baby carrots, rinsed
2 large potatoes, peeled and sliced 1/2 inch thick
3 stalks celery, sliced thin
1/2 cup lentils
1 cup frozen lima beans
1/2 cup frozen peas
5 cups water

Steps:

  • Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
  • Simmer while preparing celery and potatoes, approximately 10 minutes.
  • Add celery and potatoes to soup stock.
  • Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
  • It may be necessary to add more water.
  • Serve.

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