Healthy Leftover Idea

My father, Tom, came up with this, and he and my mother like creating this dish for us on occasion. I eventually asked him for the recipe since it was one of my favorites as a kid. My dad was kind enough to share his secret recipe, and I tried it out the other night to see whether it was as good as he remembered. Thank God, it worked!

Although the overall cooking time for this dish is 6 hours, the crock pot is responsible for almost all of the effort involved. It will take you no more than 20 minutes to get everything ready to go for the first round of cooking, including browning the meat, slicing the potatoes plus carrots, and opening the cans of different ingredients. After that, all you have to do to enjoy your meal is turn on the crock pot and check on it every so often to stir.

Tools Required
Equipment: – Stew crock pot – Beef pieces frying pan – Soup ladle

Prep time: 20 minutes; cook time: 6 hours

Contents (6 portions)
You’ll need: – 1 package of beef stew meat – 1 can of ranch-style beans – 1 can of kernel corn
Beef broth, four 14-ounce cans’ worth
Two beef bouillon cubes Three carrots

  • Four or five baby red potatoes
    Ingredients: – 1 tbsp chopped onion – 1/2 tsp garlic powder
  • Seasoned salt, about a tablespoon

Quesadillas with Leftover Stew

  • Low-fat mozzarella cheese that has been shredded
    Tacos al pastor
    Tools: spatula

Directions

First, remove the beef stewing meat from the packaging. In the event that the bits are too big (as mine were), they may be sliced on a board for cutting into more manageable sizes. I did this because I didn’t intend to consume huge chunks of beef floating around in my stew. When most spoonfuls have a little of everything on them, it’s a nice potpourri of tastes.

Stewing beef should be seared in a pan over medium heat until the meat has no longer any pink in the center. If you want evenly cooked food on both sides, you need to turn the pieces over.

Step 3: Empty the contents of the cans of legumes corn, & beef broth into the slow cooker.

Cut the potatoes and carrots into bite-sized pieces, then throw them into the slow cooker.

Carefully combine the beef bouillon cubes, chopped onion, seasoned sodium chloride, garlic powder, and a pinch of pepper.

Once the meat has reached the desired doneness, remove it from the heat and place the pieces into the crock pot.

Make sure nothing gets in or within reach of the crock pot, then turn the crock pot on high and set the cooker timer for 6 hours. Don’t forget to replace the lid on the container. The mixture may be stirred once for an entire hour if desired.

When the timer goes off, gently (the stew will be very hot) pour out portions of Tom’s Chicken Stew and serve.

One of the most simple ways to repurpose leftovers is to pack some of the stew in a plastic container and take it with you for lunch the next day. It’s a breeze and a great time saver. A stew quesadilla is a straightforward way to give those leftovers a new lease of life.

The liquid may be easily extracted by straining the contents. Like when cooking pasta, a colander may make quick work of this. Or, you may transfer the stew to a bowl and pour the liquid out of the bowl while keeping the stew ingredients in place by tilting the bowl to the side while using the ladle. Using only a few spoonfuls, the stew may be removed from the liquid and placed on a dry dish. Make sure everything fits snugly in the quesadilla by cutting it into extremely little pieces.

Put one tortilla in a pan over low to medium heat, sprinkle it with cheese, and then pile on all the stew fixings. Add some extra cheese and a tortilla on top. After a few minutes, turn with a spatula to ensure even cooking. Your stewed quesadilla is done when the edges are gently browned. Cut into slices and wrap in foil or a plastic container for a portable lunch the following day.

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