Spanish Stew - Vintage Recipe
An oldie, but a goodie!
Servings - 6 servings
Ingredients
- 1-2 Tbsp olive oil
- 1 lb. round steak, cut into bite size chunks
- 1 lb. pork tenderloin or pork chops, cut into bite size chunks
- 1 15 oz. can diced tomatoes, I used fire-roasted
- 1 can peas
- 1 can french style green beans
- 1 6 oz. can mushrooms
- 1 bag frozen lima beans
- As needed, water or beef broth
- Salt and pepper to taste
- 1 1/2 cups brown rice
- Paprika and parsley for garnish
Instructions
- Brown the round steak and pork pieces in the olive oil in a large saucepan or Dutch oven. Add the diced tomatoes, plus about 1/2 cans worth of water. (Feel free to add more if you want a soupier stew.)
- Add the peas, green beans, mushrooms and lima beans. Let simmer about 15-20 minutes.
- Cook the brown rice according to package instructions. Once cooked, sprinkle with some paprika and parsley.
- Serve the Spanish Stew over brown rice.