Hobbit Stew Food
HOBBIT STEW
I got this idea after making the original stew named "Vegetable Beef Stew" from ChangingDiabetes-us.com. I noticed how similar the ingredients were to the "Hobbit soup" so I added a little here and changed a little there. I prefer to use fresh vegetables when I make any kind of soup or stew- just as a hobbit, wizard or man would! Also, I use tomato paste instead of ketchup- you make your choice. Note: Prep time is a guessaminet. Depending on if you already chopped up the vegetables the night before and what not. This stew would taste grand with steak, chicken (or rabbit if you choose), and/or tofu with beef or chicken stock -- mix and match however you fancy! I place the steak tips in the freezer for 30 minutes and cut of the fat before cutting the meat into cubes. You could also use ground meat instead. I would think you could prepare and cook on the same day. However, I chose to cut the vegetables the day before so prep time was a bit faster. Enjoy!
Provided by DonnaArwen
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When hot, add steak tip meat and cook for 3 to 4 minutes until browned on all sides. Remove steak and set aside.
- Add beef broth to the hot pot with water.
- Add potatoes, onions, carrots, mushrooms, balsamic vinegar, dried thyme, pepper, and tomato paste. Bring to a boil and add the steak back to the pot. Reduce heat to medium-low, cover, and simmer for 30 minutes or until meat is done.
- Add frozen peas and cook 2 more minutes.
Nutrition Facts : Calories 85, Fat 2.6, SaturatedFat 0.4, Sodium 126, Carbohydrate 13.3, Fiber 3.5, Sugar 6.3, Protein 3.3
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