“Forget the Iguanas” Stew

Ladies and gentlemen it’s cold outside! Not so cold that I’m liable to get frostbite if I’m out for more than a few minutes, but cold enough that in some parts of the Sunshine State cold-stunned iguanas are falling from the trees. That I could possibly be walking along and have a lizard fall on my head almost makes me hope for hypothermia instead. Almost.

https://www.cbsnews.com/news/frozen-iguanas-falling-from-trees-during-cold-snap-in-florida/

Can you imagine? The thought creeps me out.

I couldn’t stop thinking about falling iguanas, so I occupied my mind by chopping vegetables for a stew. Now all I had to worry about was losing a finger. I’m not all that good with knives.

Once the veggies were all chopped and the stew was simmering on the stove, wafting savory odors throughout Doright Manor, I once again found myself contemplating falling lizards. What to do? How about I type up the stew recipe for my readers?

“Forget the Iguana Stew”

1 lb. very lean ground beef, (I use 93% lean) browned and drained

3 C. potatoes, cubed

1 1/2 C. celery, chopped

1 C. onion, chopped

2 C. carrots, chopped

1 1/2 C. frozen peas (Studly prefers corn, so that’s what I used)

1 3/4 C. chunky style Italian tomato sauce or Italian style stewed tomatoes (I can’t always find the chunky style, so the stewed tomatoes work fine.)

1 C. tomato sauce

1 1/4 C. beef broth

Salt and pepper to taste

(I usually add a tomato sauce can of water–the recipe as it’s written doesn’t seem to have enough liquid.)

Cook for a couple of hours, while the potatoes soften and all the flavors mingle, and stir frequently. I cook it on medium heat and then switch to low once the veggies feel soft.

If you cook this in the crockpot, cook on low for 6-8 hours.

No iguanas were harmed in the making of this stew.

Peace, people