10-Minute Tin-Can Stew
One of my favorite go-to meals comes in: 10-Minute Tin-Can Stew.
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Servings: 10
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
Instructions
- 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.
- 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!
- Add 2 more cans of water from the tap, if you’ve still got room in the pot.
- Add salt, pepper, garlic and stock.
- Boil until the potatoes and carrots are soft to your liking.
- Enjoy!
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