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Spontaneous Stew 2

Spontaneous Stew 2

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Serves 2 to 4.
By Dennis W. Viau; an original recipe.

I call this Spontaneous Stew because I didn’t work from a recipe. I just tossed ingredients into a pressure cooker and cooked them. Anyone who is comfortable winging it in the kitchen doesn’t need a recipe. You already know what will likely taste delicious. I wrote the recipe for those who might need a little guidance, or maybe just a few ideas.


2 cups (475ml) chicken stock
1 heaping tablespoon tomato paste
1 well-rounded tablespoon of all-purpose flour
1 teaspoon Knoor or Better Than Bouillon chicken base
5 or 6 frozen meatballs
or two Italian sausages cut into 1-inch (2cm) pieces
A few handfuls of frozen mixed vegetables
A dash or two each of garlic powder, onion powder and pepper.
Optional: Cooked cannellini beans


If the stock is frozen, thaw in the pressure cooker or Instant Pot*. Add the tomato paste, flour and chicken base. Stir to blend.

Add the remaining ingredients (not the beans — see below) and bring the liquid to a boil.

Cover the pressure cooker and bring to full pressure

Reduce heat to about 245°F, or as required to maintain pressure.

Cook 5 minutes, then remove from the heat.

Allow to depressurize naturally.

Taste for salt.


If adding cooked cannellini beans, add them after the stew is made and heat for serving.

* A pressure cooker isn’t necessary. It simply reduces the cooking time. This stew can be cooked in a large saucepan on the stove. Allow additional time to thaw and cook the frozen ingredients.

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