Kitchen Sink Stew

This dish is a perfect example of my cooking style – throw everything but the kitchen sink into a pot, add seasonings and let it simmer.  This is what I call my “KSS” – my Kitchen Sink Style, which includes little to no units of measurement (and is the true reason as to why I don’t like to bake).  It may not be fancy, but it sure is delicious!  Every now and then you need to clean out the refrigerator and make sure you’re not harboring any science projects, and this is when then best dishes are made.  You get rid of what has already spoiled and salvage what is still viable.  In this instance, I used the following ingredients:

  • 1 package ground beef
  • 1 london broil (cubed)
  • 1/2 bunch celery (with the leaves)
  • 1 cup sun-dried tomatoes
  • 1/2 vidalia onion
  • 2 carrots (chopped)
  • 1 cubinelle pepper
  • 1 hand full fresh thyme
  • 2 packs powdered beef bullion dissolved in 4 cups of warm water
  • 1 splash of liquid smoke (maybe/approx. 1/4 cup)
  • 1/3 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1-2 tbsp. white pepper
  • 1-2 tbsp. mustard seeds

Directions

  • Preheat the oven to 300 degrees
  • In a dutch oven or large pot, partially brown the ground beef (on the stove top)
  • Cube the london broil, roughly chop all of the veggies and add to the pot
  • Add all liquid and seasonings
  • Cover the pot and bring to a medium boil
  • Place covered pot in the oven and bake for 1 hr.

You could serve this with mashed potatoes, rice, roasted potatoes, egg noodles, pilaf, couscous etc.  Just eat and enjoy!!!!!

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