Violet’s stew and meat
Ingredients
- Chopped meat
- Oxtail
- Carrots
- Leeks
- Potatoes
How to cook
- Cook meat until half-cooked.
- Add carrots, leeks, potatoes and oxtail.
- Cook for 60 minutes and serve with crusty bread.
Charlene’s chicken stew – Serves 6-8 people
Ingredients
- 1 bag of potatoes
- 2 packets of chicken breast fillets
- 1 bag of carrots
- 1 large onion
- 2 packets of dried chicken soup
How to cook
- Peel the potatoes and carrots, cut the potatoes in half and the carrots into chunks. Cut the onion in half and slice it. Cut the meat into small pieces.
- Put the potatoes and carrots and onion in water (just enough to cover).
- Add a bit of salt and pepper.
- Leave it boiling until the potatoes are half cooked.
- Then add the chicken and a bit more salt and pepper. You want your stew covered with water. If it’s too watery take some out.
- Mix up each dried soup mix in a cup with a cup of cold water. Throw that in together. Keep stirring until it’s creamy, but not thick.
- Then cook for 60 minutes and serve with crusty bread.
