Scrap meat stew

There come times when you have multiple parts of meat leftover. But you don’t have anything to do with it. This is where scrap meat stew comes in handy! By combining the scrap meat with a delicious medley of herbs and vegetables and spices you create a hearty meal! This meal not only tastes great but it helps warm you up on winter days and when food is scarce.

In my recipe, I use just about anything but for the sake of writing up, I used leftover chicken and burger meat. The chicken was taken from the freezer since my flatmates moved out and there’s so much waste food left. If it’s freezer chicken and it’s been frozen for months make sure to cook it before adding it to the stew. Or simply to prevent salmonella you should cook all instances of chicken before adding.

You can add more vegetables to the stew, I only had onions in my pantry at the time. I don’t like to spend money until I run out of everything that’s left, so if you do otherwise make sure to add more vegetables into the stew. If you do t have much though you can simply do as I did and add beans and oats to it to add filler into it. For if the onion is added, browning them then adding the spices to it is key. We added cinnamon and cumin which these two spices do wonders for the dish. For the stew itself, we had used a medley of herbs; oregano, rosemary, sage, basil, marjoram and thyme.

There were a lot of vegetable skins leftover so for this recipe you can make a leftover vegetable cutting stock for extra flavour. A beef or lamb stock bullion would do amazing wonders for it too!

Scrap meat stew recipe

Scrap Meat Stew

Josh N.
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Servings 4 persons

Equipment

  • 1 Skillet
  • 1 medium pot

Ingredients
  

Herbs and Spices

  • 1 tbsp peppercorns
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • 1 tbsp sage
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp marjoram
  • 1 tsp basil
  • 1 tsp thyme

Stew Ingredients

  • 300-500 grams scrap chopped meat
  • 2 red onions
  • 1-2 tbsp oats
  • 200 grams white or kidney beans

Liquids and etc.

  • 1 tbsp tomato pureé
  • 1 tsp miso paste
  • 500 ml stock liquid
  • 2 tbsp lard

Instructions
 

Basic Parts

  • Add the stock, tomato pureé, miso paste and oats together into the pot then put on medium heat.

Onions

  • Chop and dice the onions into slices and dices.
  • Heat the skillet to medium-high then add the onions.
  • Brown the onions then add cinnamon and cumin to it then mix. Put the onions to the side to use later.

Meat

  • If the meat is raw, this section is used. Make sure its diced into pieces if it's too big.
  • Add it to the skillet medium-high until the meat has been browned. Any meat that is too soft- should be cooked in the stew from the start, however.
  • Once cooked and browned; take off heat. Add to the stew.

Herbs

  • Add the lard to the skillet; on medium-low heat. Then add all of the herbs together.
  • Mix the herbs and lard until it has incorporated into each other so that it blooms the flavour.
  • Add the herbs into the stew pot once finished.

Finishing Touches

  • Set heat to medium-high on the pot. Stir often and make sure the meat and herbs are added together.
  • Once the meat and herbs have been in the stew for around 20 minutes on medium-high add the onions. If the meat is uncooked cook for another 15 minutes after 5 minutes after adding the onions.
  • Serve!

Video

Keyword leftover, meat, scrap, stew

Stock Glace

Stock glace is a great way to store stock and also something to add flavour to sauces as well! When using the glace you can use it to give a punch to many dishes!

We tend to use leftover vegetable cuttings to make this stock but you can simply use any type of stock. Whether it be beef, lamb, meat-based or vegetable. Vegetable cutting stock adds a depth of flavour and saves money from waste! You also help save money too, by needing to buy less food to make stock!

This recipe starts from the stock making process so if you already have a stock liquid then you can skip to the middle or end part. There’s also a cheat way of making this is to simply use a stock cube dissolved in water and simmer it until it’s a thick liquid.

To know when you’ve made a glace is when it starts to get thick but just slightly less thick than paint. Then instantly you should stop the heat as it can start to burn at this point.

Stock Glace Recipe

Stock Glace

Josh N.
Prep Time 6 hrs
Total Time 6 hrs
Course Ingredient
Cuisine British

Ingredients
  

  • any vegetable cuttings
  • double water to vegetable cuttings

Instructions
 

  • Wash the vegetable cuttings then toss them into the pot
  • Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
  • After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
  • Take the stock water then reduce until its slightly less thick than paint.
  • Now you have glace!

Video

Keyword glace, stock, vegetable

Stock Sautéed Mushrooms

Canned mushrooms- or fresh mushrooms for stock sautéed mushrooms! It doesn’t matter which you use- as long as it can be sautéed though fresh does taste better this way. Using this recipe- you should most likely make sure that the stock that you are using is really rich so that its flavour transfers to the mushrooms! If you use canned mushrooms- add the liquid to the stock then reduce the stock to infuse some of the more rich mushroom flavours back into the mushrooms when you sauté them.

This dish goes especially well as a snack with our white olive bread and other condiments! You could also add them into a sandwich with our bread for a unique snack! If you want to find more previews of recipes before you try them- check out our YouTube channel!

Stock Sautéed Mushrooms

Stock Sautéed Mushrooms

Josh N.
Cook Time 10 mins
Course Side Dish
Cuisine British
Servings 3 persons

Ingredients
  

  • 200 grams sliced mushrooms

or

  • 200 grams canned sliced mushrooms

and

  • 75 ml enriched stock

(optional)

  • 15 grams butter

Instructions
 

  • Add the sliced mushrooms to a skillet with the stock then continuously stir until the stock has disappeared.
  • Optionally add butter then fry the mushrooms to add extra flavour to them. The fat makes them smoother and more delicate.
  • Serve with bread and other condiments!

Video

Keyword mushrooms, sauté, stock

Vegetable Cutting Stock with Canned Liquids

Use your liquids that would usually go to waste from the canned vegetables! They can create an amazing stock base and they have so many vitamins and nutrients that it would be such a waste to remove them! This recipe will utilize them while using up any leftover vegetable cuttings!

Vegetable Cutting Stock with Canned Liquids

A stock created with leftover vegetables (onion skins etc.) that aren't often used paired with liquids from vegetable cans.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine British, Vegetarian
Servings 2 people
Calories 13 kcal

Equipment

  • 1 Cook Pot

Ingredients
  

  • 2-6 cans Canned Vegetable Liquid The more canned liquid you use- the less water, you should use.
  • 50~500 grams Vegetable Cuttings Put vegetable cuttings and the canned liquid into the pot before the water to make sure that the liquids cover all of it- just to make sure that the pot does not overflow.
  • FILL Water Fill the pot around 3-4 inches below the top with water.

Instructions
 

  • Pour the canned liquids into the pot then turn the heat onto medium on the stove.
  • Wash the vegetable cuttings then toss them into the pot
  • Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
  • After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
Keyword canned, leftover, liquids, soup, stock, vegetable, vegetarian

Stock, Chickpeas and Vegetable Cuttings! All in time for Hard(er) Times

This is the blog segment of my podcast; “Preparing for Hard(er) Times!”, you can listen to the podcast over on Spotify – it’s free!

We tried creating a stock with the canned liquids while combining the “waste” parts of vegetables to deepen the flavours- turns out using onion skin makes it have a whole new level of depth! Later, it had been decided that we try creating a stew with this to use up the canned vegetables that we had taken the liquid from. Or perhaps – reduced ;P!

It was an amazingly delicious stew! So I suggest that you should give it a go and tell us what you think of it down in our comments! Enjoy the cooking and make sure to experiment with those canned goodies!

Recipes included in this episode!

Vegetable Cutting Stock with Canned Liquids

A stock created with leftover vegetables (onion skins etc.) that aren't often used paired with liquids from vegetable cans.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine British, Vegetarian
Servings 2 people
Calories 13 kcal

Equipment

  • 1 Cook Pot

Ingredients
  

  • 2-6 cans Canned Vegetable Liquid The more canned liquid you use- the less water, you should use.
  • 50~500 grams Vegetable Cuttings Put vegetable cuttings and the canned liquid into the pot before the water to make sure that the liquids cover all of it- just to make sure that the pot does not overflow.
  • FILL Water Fill the pot around 3-4 inches below the top with water.

Instructions
 

  • Pour the canned liquids into the pot then turn the heat onto medium on the stove.
  • Wash the vegetable cuttings then toss them into the pot
  • Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
  • After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
Keyword canned, leftover, liquids, soup, stock, vegetable, vegetarian

The stock is great, but make sure to add water if it starts to reduce too much! Talking about reducing- one great way to prepare for the hard times is to start drying your fresh produce that you know that you won’t be using for a while. Not only does that preserve it- but it can also condense the flavour. You could try freezing it after drying them so that you have more space in the freezer; though I haven’t tried that method yet (my flatmates have taken over the freezer! With their instant-cooks!).

Well- talking about that- we have dried mushrooms that we’ll talk about in a short while!

Chickpea and Potato Stew

Josh N.
(and mushroom)- this delicious stew has its own secret… using canned vegetables!
Prep Time 30 mins
Cook Time 1 hr
(if homemade stock) 2 hrs 45 mins
Total Time 4 hrs 15 mins
Course Soup
Cuisine British
Servings 4
Calories 360 kcal

Equipment

  • 1 Cooking Pot
  • 1 Skillet

Ingredients
  

  • 1 can Chickpeas
  • 1 can Mushrooms
  • 3 Potatoes
  • 2-3 liters Liquid Stock
  • 1 Beef Stock Cube optional
  • 1 Chicken Stock Cube optional
  • 1 tbsp parsley
  • 2 tbsp paprika
  • 1:2 ratio'd lard to flour (for the roux)
  • 2 onions better to use if the onions are older, to get rid of food that could go off so that it reduces waste.
  • 3 tbsp oil

Instructions
 

  • Set heat to medium on stove for the pot with stock inside. Add the stock cubes into the liquid and mix until they have been incorporated.
  • Add the mushrooms (optional step: if you dried the canned mushrooms- they taste better than undried!) into the pot.
  • Turn stove to mid-high heat- dice the onions and slightly brown them on the skillet with 1 tbsp of oil and the paprika. Once browned; toss them into the pot.
  • (optional: remove the potato skins) Dice the potato up into small pieces; then use the skillet to quickly broil them. Remove the water (optional: add the water to the pot so that you don't waste it!) and then add 2 tbsp oil to brown the potatos slightly.
  • Once the potatoes have been browned, simply add them to the pot. Add the chickpeas shortly after and the parsely.
  • Create the roux; stir the lard and flour on a low heat.
  • Add the roux to the stew and stir thoroughly to make sure it doesn't chunk up.
  • Enjoy! Wait until its warm and not piping hot so you can enjoy it!
Keyword canned, chickpeas, potato, soup, stew

Dried Flat Mushrooms

Preserve your mushrooms for the future and they taste even better dried!
Cook Time 8 hrs
Total Time 8 hrs
Course Ingredient
Cuisine Vegetarian
Servings 1
Calories 20 kcal

Equipment

  • 1 Tray

Ingredients
  

  • 4 Flat Mushrooms

Instructions
 

  • Heat the oven to 50 C (fan on)
  • Place flat mushrooms on the tray
  • Wait 8 hours then take them out of the oven- if they are not fully dried then keep in oven for a few more hours.
Keyword dried, mushrooms, vegetable, vegetarian