Thursday, May 11, 2017

What's for supper? Storage room stew

I made this two nights ago from the rather sparse pantry leftovers we brought with us and a few things we had in the fridge. We will be eating the leftovers tonight.

Unstuffed Peppers, or Storage Room Stew

1 lb. ground beef
A bunch of mini red and yellow peppers, tops cut off
Some baby-cut carrots, chopped in thirds
A few mushrooms, sliced
Half a cup of mixed rice and barley
1 small can chopped green chilies
1 can tomato paste plus one can water
2 cups chicken broth
1/2 tsp. jarred garlic
Seasonings: dried onion, smoked paprika, salt, pepper
Leftover potatoes, optional

(I think that was everything I put in it.)

Brown the ground beef and drain as necessary. Add to other ingredients in the slow cooker, except for the potatoes. Cook 4 hours on high, longer on low, or until the grains and carrots are soft. We sliced some leftover baked potatoes and reheated them to serve with the stew.

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