by Pat Lunsford

Created on: July 11, 2008   Last Updated: November 05, 2009

Stew is quite possibly one of the oldest methods of using leftovers. Gathering small quantities of foods and tossing them all into one pot would feed a whole family. In biblical times, families would gather all leftovers, put them in a pot and add spices, sauces or gravy for the next meal so that nothing would be wasted.

Therefore, to avoid wasting food, take leftover veggies, scrape them into a bowl and put the meat in another container then store it in the refrigerator. The next day, put the veggies into a pot and cover it with water. You can also add more veggies if there aren't enough. Flour and brown the leftover meat then add it to the pot with the veggies. Sprinkle with appropriate seasonings and simmer it for fifteen to thirty minutes.

The following recipes are just a few of the MANY great stew recipes available. I make my stews to suit my own taste of course, so adjust the seasonings and ingredients to suit your own.

Slow-Cook beef Stew

2 pounds of beef stew meat
2 cups of beef broth
1 can of tomatoes
2 tablespoons of sugar (to neutralize the acid in the tomatoes)
1 tablespoon of salt
1/2 teaspoon of black pepper
4 medium size potatoes, diced
1/4 cup olive oil
1 Onion, chopped
2 stalks of celery, chopped
2 cups of chopped carrots
1 small can of mushrooms

Lightly brown the stew beef in the olive oil. In a large pot (I use a Dutch oven) combine the beef, onion, tomatoes, sugar, salt, and pepper. Stir in the broth, carrots, mushrooms, celery, and potatoes. Cover and cook at 225 degrees for at least 4 hours.

Quick and spicy Pepper Steak Stew

- 1 1/2 to 2 pounds of cubed steak
- 2 cans of tomatoes
- 1 onion
- 4 bell peppers, assorted colors
- 4 Serrano/jalapeno peppers
- 1 teaspoon of garlic powder
- 3 tablespoons of olive oil (or your favorite)
- 1 cup of flour
- 3 large cloves of minced garlic
- 2 bay leaves
- Salt/pepper
- 2 cups of white rice

In a large pot or Dutch oven, heat the oil and slice all of the peppers and the onion into strips. Cut the meat into small strips and sprinkle with salt and pepper. Coat the meat with flour. Brown the onions, peppers and garlic with the meat, lower the heat and add tomatoes, salt and pepper. Pile the onions and peppers on top of the meat, cover and simmer for five to ten minutes. Add bay leaves and garlic powder then stir. Cover and simmer for thirty minutes. Remove the bay leaves and serve over rice.

Rib Stew

- 6 beef ribs
- 1 teaspoon of garlic powder
- 1 medium size onion
- 1 can of diced tomatoes
- 2 cans of chicken broth
- 1 can

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