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Monday Leftover Stew
Serves 2
Easy
Prep:
Cook:
A simple tomatoey Stew for Sunday’s leftover meat.
Skip to ingredients
- 400g leftover roast chopped roughly
- 1 red onion sliced
- 1 med red pepper sliced
- 100g courgette sliced
- Stock to cover , stock cube is fine
- 2tbsp tomato puree
- 1 tablespoon tomato ketchup, I used Stokes
- Sprigs fresh rosemary and thyme
- Seasoning
Method
step 1
Fry onion in a little olive oil until softened. Add pepper courgette and lamb and cook stirring for a bit.step 2
Add veg and meat and cook stirring frequently for 10 mins, then add stock to cover, purée, ketchup and herbs. Bring to the boil, then give a good stir, cover and lower the heat.step 3
Cook on the hob about 30 minutes, or as long as you feel appropriate. I usually cook mine in the morning and let the flavours develop before reheating thoroughly in the evening. I usually serve mine with couscous but rice, pasta, potatoes, whatever.
