Clean Out The Fridge Stew Recipes

Steps:

• Add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes.
• Add wine and deglaze pan, simmer 2 minutes.
• Meanwhile: Add onions, celery, potatoes, carrots and rutabaga to crock pot.
• Add thyme and bouquet garni to crock pot.
• Add salt and pepper to taste.
• Pour beef mixture from fry pan over veggies in crock pot and stir to mix.
• Combine in a bowl, stock, Worcestershire sauce and water; add flour and dry mustard and whisk together until well combined.
• Add flour/mustard mixture to crock pot, stir to mix.
• Cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices.
• Feel free to use any veggies left in the fridge that need to be used up.

Steps:

• Heat oil or butter in large pan, then add onion and garlic.
• Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
• Add firm vegetables as they take the longest to cook.
• Cook, stirring, until vegetables are just soft.
• Add enough stock to cover the vegetable mixture in pan.
• Bring the stock to the boil.
• For a tomato-based soup, add a can of undrained crushed tomatoes.
• For a hearty soup, at this stage add pasta, if desired.
• Simmer, uncovered, until grains and vegetables are just tender.
• Pasta takes about 10 minutes to cook.
• When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
• If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
• For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
• Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
• If using canned beans or lentils, drain, rinse, then add them.
• Stir until hot.
• Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
• If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
• Suitable to freeze.
• Suitable to microwave.

Steps:

• Heat coconut oil in a large, heavy soup pot.
• Add onions, celery, peppers and garlic.
• Saute over medium heat until onions start to brown.
• Add stew meat and saute for about 5 minutes.
• Add water, tomatillos, bay leaves, chicken bouillon, paprika, turmeric, cinnamon, cumin, ginger, saffron and lemongrass.
• Bring to a boil; reduce heat and simmer for 1 hour.
• Remove bay leaves and lemongrass stalk.
• Add zucchini and spinach bring back to a boil.
• Add cilantro.
• Reduce heat and simmer for an additional 10 minutes.
• Add black pepper as desired.