Handy start-up stew recipe
made from ingredients that are easy to keep on hand. Add meat,
chicken or rice and beans for more protein.
Can
Opener Vegetable Stew
1 (14.5-ounce) can stewed
tomatoes, undrained
1 (12-ounce) jar beef gravy
1 1/2 cups water
1 tablespoon dried onion flakes
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup water
3 tablespoons cornstarch
1 (15-ounce) can whole potatoes, drained
1 (15-ounce) can sliced carrots, drained
- In a large skillet, combine tomatoes,
gravy, water, onion flakes and parsley. Bring to a boil and simmer
for 5 minutes.
- Meanwhile mix water and cornstarch. Stir
until well combined and add to skillet. Stir constantly until
thickened.
- Add potatoes and carrots. Stir and reduce
heat; simmer for 10 minutes. Serve hot.
Makes 6 servings.
