Vegetable Beef "Stewp"
This is a hearty and delicious "stewp" that is based on the leftovers of the Traditional Dutch Oven Pot Roast recipe. Why "stewp?" The consistency may be made as thick or liquid-y as you prefer. The thicker the consistency, the more it is like stew. The thinner the consistency, the more it is like a soup. Adding more liquid and less solid ingredients will result in Vegetable Beef "Soup."
Ingredients
- Leftover roast Shred or chop into small pieces
- 4 Cups Beef Broth Chicken Broth may be substituted
- 2 Stalks Celery, diced It's good to chop and add the leaves for extra flavor!
- 1 Onion, peeled and diced
- 1 Can Finely diced tomatoes, including juice
- 1 Can Crushed tomatoes, including juice
- 1 Can Yellow corn, drained
- 1 Pkg Frozen soup vegetables
- Leftover pot roast vegetables
- 1 Cup Elbow macaroni
- Salt and pepper, to taste
Instructions
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Add shredded/chopped leftover roast to stock pot or Dutch oven.
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Cover with beef broth and turn stove heat to medium.
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Add the celery, onions, tomatoes, corn and frozen soup vegetables.
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Add chopped leftover roast vegetables and turn heat to medium low.
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Add salt and pepper, to taste.
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Simmer for one hour or until celery and onion are tender.
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Throw in elbow macaroni and stir to incorporate. Continue to simmer until macaroni is al dente.
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NOTE: If you desire a thinner consistency, you made add additional broth or water during the cooking process. The macaroni will thicken the consistency, so you may add liquid at any point in the process.
Recipe Notes
You may add additional vegetables (i.e. carrots, potatoes, etc.) according to your taste. Make sure to add raw vegetables to the pot early in the process.
Cooked shredded chicken may be substituted for the beef.
Any leftovers may be frozen and enjoyed later.