Transform last night’s dinner into a heartwarming stew that’s both economical and delicious. This recipe is a versatile solution for using up those fridge leftovers creatively.
Ingredients
- 2 cups mixed leftover meat and vegetables (such as chicken, beef, carrots, peas)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup broth (chicken or beef)
- 1 can (400g) diced tomatoes
- 1 cup potatoes, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- 2. Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
- 3. Pour in the broth and canned tomatoes, bringing the mixture to a simmer.
- 4. Add the leftover meat and vegetables, stirring to combine everything well.
- 5. Season with thyme, salt, and pepper to taste. Simmer for 20 minutes, until the potatoes are tender.
- 6. Adjust seasoning if necessary and serve hot.
Notes
Feel free to swap in whatever leftovers you have on hand. This stew is forgiving and flexible, making it perfect for using up all types of cooked produce and proteins.
