Beggar’s Stew for Easy Dinners
Beggar’s Stew is a fast and easy option for dinner any night of the week. I started making Beggar’s Stew when I had a lot of veggies that were starting to get past their prime but we’re still good and nutritious. It quickly became a family favorite and is one of the most requested dishes in my house. You can adapt Beggar’s Stew not only to your family’s tastes and what you have on hand, but also to any dietary needs you have as well. This versatile, delicious meal will please everyone.
Fresh or Frozen Ingredients for Beggar’s Stew
Beggar’s Stew can be made with fresh or frozen vegetables, and if you like, even canned. I usually skip canned veggies because I like mine to have a little crisp in them and I prefer less salt, but to each their own! Any veggie will work in this dish. For this round, I used baby bella mushrooms, onions, celery, carrots, garlic, chopped kale, and frozen mixed veggies. Use up what you have though, in any amount you have. More vegetables means a stew that is super healthy! Meat-wise, I used ground beef, but I have also used ground veal, stew meat, ground chicken, and even ground turkey. They all work well and you can adjust the seasonings to match, making Beggar’s Stew versatile to whatever you are hungry for or have on hand.
- ¼ C olive or vegetable oil
- 6-8 C chopped vegetables, such as carrots, celery, mushrooms, frozen mixed, etc
- 2 cloves garlic
- ½ C chopped onion
- 1 ½-2 lbs meat, ground or cut into bite sized pieces
- 3 C broth, variety depends on meat
- 1 C dry red wine (optional)
- 3 C water
- 2 bay leaves
- In a large stockpot, place the oil and vegetables. Cook until the veggies just start to get tender, about 3 minutes, over medium-high heat.
- Add the meat and saute until no pink remains.
- Add the remaining ingredients, using salt and pepper to your tastes.
- Simmer 1 hour, replenishing water as needed.
- Serve with crusty bread if desired.
Beggar’s Stew Now and Later
There are two ways you can make Beggar’s Stew for now and later. The first is to cook it up as the recipe has it listed, then freeze what you don’t eat. Another way to make it, if you have veggies that are on the verge of needing to be composted, is to chop up all of your veggies and seal them in a freezer bag. Toss them in the freezer, properly labeled, and you are all set with vegetables for the next time you want a quick pot of Beggar’s Stew. I usually have a batch or two of soup vegetables in the freezer for whenever I need them. It’s the perfect way to not waste that stalk of celery that you needed one rib from. So see what’s in your fridge and enjoy a pot of Beggar’s Stew for your next healthy meal!