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10-Minute Tin-Can Stew Feature
Jamie

10-Minute Tin-Can Stew

5 from 3 votes
One of my favorite go-to meals comes in: 10-Minute Tin-Can Stew.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

Canned vegetables:
  • Corn
  • Green Beans french or regular cut
  • Diced Tomatoes
  • Tomato Sauce
  • Peas I recommend Very Young Baby Peas…LOL!
  • Potatoes though if I’d been smart, I’d have picked-up a can of these, too
  • Carrots ditto the potatoes comment!
  • 1 Small Onion
  • Salt to taste
  • Pepper to taste
  • Garlic to taste
  • Beef or Chicken Stock to taste
  • 1 lb. Cooked Ground Beef or Stew Steak optional

Method
 

  1. If you’re all slow like me and are looking to make the whole 10-minute thing and not just 5-minute stew, cut your potatoes and carrots into bite-size morsels. Go ahead and cut-up your onion, too, but note, I forgot to buy an onion this time, so I used dried minced onion–and it still turned-out great.
  2. Put your potatoes, carrots, onions and every can of veggies (including the water in the can) you’ve got into a big pot. If you’re using meat, put your cooked-meat in at this time, too!
  3. Add 2 more cans of water from the tap, if you’ve still got room in the pot.
  4. Add salt, pepper, garlic and stock.
  5. Boil until the potatoes and carrots are soft to your liking.
  6. Enjoy!