Thursday, November 2, 2023

My Second Harvest Stew

 Hello, Darlings

This morning I a made variation of "My Harvest Stew", which I posted in 2015. With today's recipe I changed a few ingredients, and I believe that the changed made for a richer and taster stew, and unlike my first stew I where took more time in adding the ingredients, I cheated with this stew and just dumped everything in the pot all at once and then cook it.


My Second Harvest Stew


  • 1-1/2 - 2 lb stew meat cut into 1-inch cubes
  • 1 -1/2 quart of water
  • 2 dried bay leaves
  • 1 1/2 teaspoon salt  
  • 1/2 teaspoon pepper
  • 1/4 teaspoon summer savory
  • fennel, a pinch
  • 1 teaspoon Italian seasoning
  • One carton of beef stock
  • 12 -16  baby carrots
  • 1 can of mushrooms, sliced
  • 1 bag  unpeeled golden baby potatoes
  • 1 can of stewed tomatoes (if on hand, add one bag of frozen tomatoes as well)
  • 1 -1/2 green bell pepper, cut into bit size chunks
  • 1 cup frozen peas
  • 2 cup frozen broccoli
  • 2 half inch cut-up parsnips
  • 1 butternut squash, cut into bit size chunks
  • 1 1/3 fresh frozen green beans
  • 3 medium stalks celery, cut into 2/4-inch pieces
  • 1 sweet onion, coarsely chopped
  • 1 red onion, coarsely chopped
  • Do not add corn or flour. The broccoli and butternut squash with break down to make rich thick broth.


  1. In 8-quart stockpot, add beef stew meat, bay leaves, water and beef stock.
  2. Then add in all the other vegetables and seasonings
  3.  Cover; cook until potatoes and carrots are tender, 45 minutes to an hour
  4.  Remove bay leaf. 
 Serve and Enjoy.

Until next time,

         Chow, Darlings