Leftovers Stew
“Man, what do we do with these leftovers?” is the age old question, and we have the answer. I know the name sounds unappealing, but Leftovers Stew is a great way to use all of your aging produce and proteins. If your carrots are a little soft or you have an awkward amount of shrimp or maybe just a bit of leftover chicken, it’s perfect. This is really just a formula for when to add which ingredients and how long to cook them, so its a super versatile recipe to add to your cooking repertoire!
Before you make them a couple things to note.
You can use whatever ingredients you want. Just make sure they work together.
Your protein (if you add one) is what will really determine what the stew is, seafood or beef will change the flavor much more than carrots.
I used a mixture of dried and fresh herbs, using both is fine, just make sure they are added at the right time - Dried herbs vs. fresh herbs
That being said, do not be afraid to mix your proteins, shrimp and beef work fine together.
DO NOT ADD SALT, this needs to be clear, adding salt at the end is fine, but if you add it in the beginning the soup will cook down and that perfectly seasoned broth will become salty and unbearable.
Left over stew
Ingredients:
PLEASE NOTE - this is what I had on hand, some leftover steak from a restaurant, random edamame we didn’t want to waste, etc. If I had carrots or broccoli I would cook those too. Don’t feel like you need to follow this step by step. Just make sure you cook whatever ingredients you have at the proper time and it will turn out great!
chopped okra
cooked edamame
chopped celery
sliced onion
torn collard greens
sliced potato
sliced bell pepper
cubed beef
chopped dill and parsley
dried rosemary
stock or beer
Instructions
Slice your aromatics into strips, (onions, peppers, celery)
Heat your pot to medium high
Slice the beef or other protein into cubes and add high heat oil (Avocado, canola..) to the pot
Add the beef to the pot and brown until color is achieved on all sides
Add your aromatics to the pan and stir; let that cook until there is a nice fond on the bottom of the pan.
Deglaze with some stock or beer and turn the burner down to low.
Cook down and while it is cooking cut potatoes, okra, and collards greens.
Add the veg and with any stock you have, fill pot just until all the ingredients are covered
Let all this cook for about 2 hours on low heat and enjoy!
All the flavors and herbs you add really come out after cooking for two hours, and you can feel satisfied knowing you don’t have to toss out your leftovers!
This keeps very well, leaving it in the fridge is fine for 3-5 days, but you can also freeze the soup in an airtight plastic container.
