Wednesday, January 25, 2012

Super Sunday Stew

I love to make this recipe for Sundays, because we've got church for three hours, and we come home at 5:15 -- hungry!

Also we're often busy before church, and this one is easy as pie. You can choose to cook this for 3-4 hours in your slow cooker on high, or for the same amount of time in a lidded dutch oven in the oven at 350 degrees.

For meat in the stew, I will either use 1 lb boneless skinless diced chicken breast, or like today, I had leftover frozen turkey from Christmas. I just throw the 2-3 C turkey in frozen and unchopped, and then pile the veggies on top.


I add 1-2 C sliced carrots,

four large stalks of celery, sliced,

1 medium chopped onion,

and 10 medium chopped potatoes. I like to use red and leave the skins on, but today I only had russet potatoes.

Next, I make the sauce in my 8 C liquid measuring cup.

I start with 8 C water, and add 1 T minced garlic, 1 T dried basil, 1/2 tsp black pepper, 1 C brown gravy powder, or 5 envelopes brown gravy mix. (If you'd rather, I'm sure you could just add 8 tsp beef base, and some corn starch.)


I mix up the broth in the liquid measuring cup, and then pour it over the veggies and meat in the dutch oven.


When I get home from church, my kitchen smells amazing, and a hot, healthy meal is ready to serve.


Hope you enjoy this one!

Cut-and-Paste Recipe

2-3 C frozen turkey, or 1 lb fresh boneless, skinless chicken breasts
1-2 C sliced carrots
4 stalks sliced celery
1 medium diced onion
10 medium diced potatoes
8 C water
1 T minced garlic
1 T dry basil
1/2 tsp black pepper
1 C brown gravy powder, or 5 envelopes brown gravy mix.

Combine all ingredients and bake in a lidded dutch oven at 350 degrees for 3-4 hours, or in a crock pot on high for 3-4 hours.

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