Kitchen Sink Stew

• 5 cups cooked meat, cut up into bite size pieces
• 1 1/2 cups carrots, sliced
• 1 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 cup greens (spinach, lettuce, cabbage, etc.)
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• 1 (400 g) can chopped tomatoes
• 3 garlic cloves, minced (or 1/2 tsp. garlic powder)
• 4 cups water
• 1 beef bouillon cube
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Old Bay Seasoning
• 1 bay leaf
• 1/4 cup fresh parsley, leafy part only
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• To Add Later
• 2 potatoes, or (cut into bite size pieces)
• 1/2 cup cooked pasta, or (orzos or any other small shaped pasta)
• 1/2 cup cooked rice

1. Put all ingredients (except later additions) into a large stew pot and cover.
2. Place on burner at medium high heat and bring to a boil.
3. Allow to boil 5 minutes.
4. Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
5. Simmer 1 to 1 1/2 hours.
6. If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
7. If using pasta or rice: Add during the last few minutes just to heat through.
8. Serve with rolls or crusty bread and butter.

cooked meat, carrots, onion, celery, cabbage, corn, frozen peas, tomatoes, garlic, water, red wine, worcestershire sauce, bay seasoning, bay leaf, fresh parsley, salt, fresh ground black pepper, later, potatoes, pasta, rice

Taken from www.food.com/recipe/kitchen-sink-stew-246686 (may not work)