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.
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.