Old-Fashioned Stew
Ingredients
- ½ to 1 pound of chicken cut into small bite-sized pieces or meat of choice, or more mushrooms
- 1 pound yellow fleshed waxy potatoes, diced into 1 inch pieces (such as Yukon Gold)
- 1 celery stick finely diced
- 1-2 shallots finely diced or one small onion
- 4 large crimini or shiitake mushrooms quartered (or one portobello)
- 4 medium carrots thickly sliced
- 2 cups chicken or vegetable broth
- ½ teaspoon salt or to taste
- ¼ teaspoon dried thyme
- 1 sage leaf finely chopped or 1/4 teaspoon dried sage
- 2 tablespoons butter
- fresh ground pepper to serve
Instructions
- Melt the butter over low-medium heat, and add the diced shallot and celery.
- Add chicken pieces and, stirring occasionally, sautee to a golden brown.
- Add the mushrooms, diced potatoes and carrots, and continue to sautee for another 5-10 minutes, stirring to make sure the potatoes don't stick to the bottom of the pan.
- Add the herbs and salt along with the broth and bring to a boil over medium-high heat.
- Once it reaches the boil, turn back down to a low simmer and allow to simmer for approximately 20 to 30 minutes, or until the broth has thickened, the chicken is cooked through, and all the veggies are tender.
- Serve with freshly ground pepper, some crusty bread and a pint of Guinness.