Leftover Stew

• 1/2 cup onion
• 2 cups water
• 2 teaspoons beef bouillon granules or 2 beef bouillon cubes
• 2 garlic cloves, grated
• 4 red potatoes, cubed
• 1 - 1 1/2 lb beef brisket or 1 -1 1/2 lb stew meat
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (16 ounce) can navy beans
• 1 (15 1/2 ounce) can cannellini beans
• 1 (28 ounce) can tomatoes, diced
• mozzarella cheese
• chives

1. In a large stock pot or dutch oven, saute onions until translucent.
2. Then add the water, bring to a boil, add bouillon; stir.
3. Add grated garlic.
4. Add potatoes and boil 5 minutes.
5. Add corn, beans, tomatoes and beef.
6. Cook 20- 30 minutes, it should have reduced about an inch.
7. Serve in bowls.
8. Top with cheese and chives.

onion, water, beef bouillon granules, garlic, red potatoes, beef brisket, whole kernel corn, navy beans, cannellini beans, tomatoes, mozzarella cheese, chives

Taken from www.food.com/recipe/leftover-stew-312521 (may not work)