John Myers
Hearty Stew with Leftover Meat and Vegetables
The perfect hearty stew with leftover meat and vegetables recipe with a picture and simple step-by-step instructions.
- 600 g Beef soup o.Kn.
- 200 g Pork with knuckle
- 5 Chicken hearts
- 1,5 liter Boiling water
- 2 teaspoon Salt
- 1 small Halved onion
- 1 Diced onion
- 1 Carrot
- 1 small Leeks young
- 1 piece From the celery bulb
- 1 piece Parsley stalks
- 1 tablespoon Extra virgin olive oil
- 1 Can Pea stew
- 3 rest Jacket potatoes from the previous day
- Rinse the meat under cold water and simmer gently in boiling water with the salt and the halved onion for about 60 minutes. Then drain through a sieve.
- Clean the vegetables and cut them into small pieces suitable for soups (the parsley stalks, of course, in very fine rolls).
- Fry the onion cubes in the heated olive oil, then add the carrot, leek, celery and the parsley and sweat briefly. Top up with meat stock until everything is well covered with liquid. Put a lid on and cook on medium heat for about 25 minutes.
- During this time, cut the slightly cooled meat and the peeled potatoes into cubes and open the can with the pea stew.
- Add the meat and potatoes to the vegetables, pour in the stew and bring everything to a boil. If necessary, add a little more of the good meat stock, season again to taste and serve. Enjoy your meal!
Facebook Comments