Pantry Stew

Awe heck. Mr. Saucy is going love the leftovers from tonight's stew!

2 lbs stew meat 

Olive Oil

1 onion

3-4-7 garlic cloves

6"sprig of fresh rosemary

3-4 6" sprigs of fresh thyme

Bay leaf

Salt 

Pepper (if your kids won't freak the crap out)

1 big can of whole peeled tomatoes, or diced toms, your choice. (I had whole, so that's what I used.)

1 empty tomato can of water 

1 cup rice 

Onions and garlic get cooked in olive oil. 

Toss in fresh herb sprigs. And bay leaf. (Don't bother taking thyme and rosemary off of the stems. They cook in the stew, falling off of the stem, and you just remove the stems before serving.)

The meat gets added. 

Cook until meat is brown all over. You can do batches if you want, I didn't. 

Add tomatoes, fill the can with water and add that too. 

Stir. Cover. Cook baby. Cook. 

Low and slow. 

You could put all of this into a crockpot I guess, but I don't have any luck with crockpots. 

When the meat it fall apart tender and you're good and hungry, add the rice. 

Stir. Watch it. Adjust the temp. Add more water if your rice needs it. 

When the rice is cooked you may eat. 

You may eat it before the rice is fully cooked if you want, but it won't be a pleasant experience. 

But hey. You be you.