Stew-fer

I am so proud of myself! Somehow I managed to pull two dinners out of one - something that never happens since we rarely have enough leftovers to make into an entirely different full meal. The stew below, which I am now calling Stew-fer, was magically turned into a yummy low carb chili the next night:

- olive oil
- 1 yellow or red onion, coarse chop
- 6 cloves garlic, minced
- green bell pepper, coarse chop
- 1.5 lb stew beef, flour dusted
- 1 can tomato paste
- 3-4 T. red wine vinegar, red wine
- beef broth/stock (1 full container Pacific brand)
- 3 red potatoes
- 1 small bunch chard, remove stems, rough chop

Heat olive oil, dust beef chunks with flour, and throw in pot. Brown a bit, then add onions, garlic, and bell peps. When softened a bit, deglaze pan with wine and/or vinegar, then add tomato paste, stir quickly to blend; when liquefied add beef stock. Add potatoes after the stew has been boiling a while. Let stew simmer a couple hours on low, covered, stirring occasionally. A few minutes before serving, add chopped chard & simmer til softened.
Try to eat all the potatoes out the first night since they're not really that good in the Day Two Chili, below :-).



Day Two Chili:
- Eden black soybeans only, if making low-carb
- 1 can each organic pintos, dark red kidneys
- 2-3 T. chili powder (or to taste)
- 1 t. cumin

Simple as that!