Hi folks!
If you're like me, you get to a point where your refrigerator has a small stock pile of random vegetables and meat bits from the week before and you are sick of eating the same thing again. As my grandmother has said 'haste makes waste and a lot of stew'. We're going to focus on the stew part of that expression!
Take your vegetables (cooked and raw) and cut them up into bite sized pieces. Toss them into your slow cooker. Do the same with your meat. Ideally, you will have approximately a cup of meat and close to two cups of vegetables. If you want to make this more of a proper soup, you will want to add in a quart of stock. If you don't have that, water does work.
In the event that you want stew, put in two jars of gravy with a jar of water. Mix everything together well and then proceed to the final step. If you want that lovely cross between stew and soup, or as my Beloved calls it 'st-upe', put in a can of stock with a can of water and then a jar of gravy. With lots of chicken and poultry left overs, I use chicken stock and chicken or turkey gravy. When I have beef left overs, I use beef stock and beef gravy.
You will want to mix everything real quick to make sure that all of your veggies and meat are coated. Then cook it on low heat for 6 hours. If you decide that you don't want to use your slow cooker and are in a bit of a rush, throw it all into your dutch oven and cook it on the stove top. That will be a medium high heat. Stir it frequently and when everything is heated through, it's ready to serve.
If you're like me, you get to a point where your refrigerator has a small stock pile of random vegetables and meat bits from the week before and you are sick of eating the same thing again. As my grandmother has said 'haste makes waste and a lot of stew'. We're going to focus on the stew part of that expression!
Take your vegetables (cooked and raw) and cut them up into bite sized pieces. Toss them into your slow cooker. Do the same with your meat. Ideally, you will have approximately a cup of meat and close to two cups of vegetables. If you want to make this more of a proper soup, you will want to add in a quart of stock. If you don't have that, water does work.
In the event that you want stew, put in two jars of gravy with a jar of water. Mix everything together well and then proceed to the final step. If you want that lovely cross between stew and soup, or as my Beloved calls it 'st-upe', put in a can of stock with a can of water and then a jar of gravy. With lots of chicken and poultry left overs, I use chicken stock and chicken or turkey gravy. When I have beef left overs, I use beef stock and beef gravy.
You will want to mix everything real quick to make sure that all of your veggies and meat are coated. Then cook it on low heat for 6 hours. If you decide that you don't want to use your slow cooker and are in a bit of a rush, throw it all into your dutch oven and cook it on the stove top. That will be a medium high heat. Stir it frequently and when everything is heated through, it's ready to serve.