Things You'll Need
- Fresh meat, your choice of beef, chicken or turkey
- Fresh or frozen vegetables such as carrots, peas or broccoli
- Rice, potatoes or oatmeal to use as a binder and filler
- Mild seasonings to enhance flavors such as parsley
- Chicken or beef broth
- Gravy to go with your choice of meat, used as a thickener
- Olive oil, vegetable oil or bacon grease for browning meat
- Large stockpot or crock pot for stewing
Instructions
Prepare Beef
Select cuts of meat that are inexpensive yet nutritious. Beef ribs or a chuck roast is a good choice for beef. Ground beef is fine as well; any inexpensive cut is fine.
Cut the ribs apart or cut the roast into small cubes
Place a small amount of oil in a heavy skillet and quickly sear the meat
Remove the meat from the pan.
Add just enough water to the pan to stir up the brown bits.
Add 2 cups of beef broth, reduce heat and simmer for 2 minutes to enhance the flavor.
Prepare Poultry
Wash a whole stewing chicken or small turkey inside and out.
Remove the giblets.
Place the chicken or turkey in a large stockpot, add six to eight cups of water and bring to a boil.
Add 2 cut up carrots and 2 stalks of celery.
Bring to a boil, reduce heat and simmer for 1 hour.
Remove chicken or turkey from water and de-bone, saving some fat and skin with the meat.
Save the water as a base and add chicken broth or bouillon for flavoring.
Add the boneless giblets to the stock.
Discard the celery stalks.
Prepare the Remaining Ingredients
Transfer the beef or chicken broth into a large stockpot or crock pot and bring broth to a boil.
Wash the vegetables and cut into bite-sized pieces.
Add the vegetables and browned meat or boiled chicken to the stock.
Bring the stock to a boil then reduce heat to a simmer.
Add the potatoes at this time but not the rice or oatmeal.
Simmer approximately 1½ hours on low heat.
Add the gravy for more flavoring and thickening.
Add the prepared rice or oatmeal at this time if not using potatoes.
Cook for 30 minutes more until flavors "marry."