You should have 1 – 2 cups of leftover shredded meat and tomato mixture when you make Dad’s Crock-Pot Swiss steak recipe. If not, make more next time so you can try this stew! I imagine you could start fresh and just add the ingredients from the swiss steak recipe to this but the rich gravy that comes from yesterday’s swiss steak is something you can’t recreate in just a few hours. It just won’t be the same. So, make the swiss steak first ;).
These are just the veggies that I had on hand. You can really use whatever you want. A turnip, some parsnips, celery, or anything else that sounds good would only add to this stew’s flavor so have fun with it! Especially delicious on a cool day, it makes a lot, you’ll probably have leftovers… again.
To make this:
I used this:
And added these:
- 1 – 2 c leftover Swiss Steak
- 5 small – medium potatoes scrubbed and chunked
- 3 large carrots, scrubbed and chunked
- 1 small zucchini, chunked
- 1 small yellow (or acorn) squash, chunked
- 1 large greenish tomato, chopped
- 2 small sweet italian peppers, chopped
- 1 29 oz box of beef broth
- ½ c leftover brewed coffee (optional)
- 2 tsp fresh rosemary, chopped, optional
- 2 Tbs fresh parsely, chopped, optional
- Place your leftover swiss steak mixture back in the crock pot (or pull the crock pot out of the fridge ) and turn it on low to heat up while you prepare the veggies.
- Place all of the chopped veggies into the crock pot and stir to combine with the swiss steak. Add herbs. Pour the beef broth over all and mix.
- Turn knob to high. Cover and cook on high heat for 6 – 8 hours, until veggies are fork tender. Season with salt and pepper if needed. Serve with lots of warm crusty bread.