Name: Deli Roast Beef Stew with Sauerkraut, Potatoes, Carrots & Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2839 ml chicken or vegetable broth; 680 g deli roast beef; 1 ½ cups frozen peas; 6 cups frozen shredded hash brown potatoes; 1 small bunch green onions (scallions); 4 ½ cups sauerkraut; 1 ½ (283 g) bags shredded carrots; black pepper; extra virgin olive oil; salt; thyme, dried

Deli Roast Beef Stew with Sauerkraut, Potatoes, Carrots & PeasDeli Roast Beef Stew with Sauerkraut, Potatoes, Carrots & Peas — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

2839 ml chicken or vegetable broth

680 g deli roast beef

1 ½ cups frozen peas

6 cups frozen shredded hash brown potatoes

1 small bunch green onions (scallions)

4 ½ cups sauerkraut

1 ½ (283 g) bags shredded carrots

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, wash, dry, trim, and cut green onions crosswise into thin pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add half of the green onions (reserving the rest for serving), shredded carrots, and spices; cook, stirring occasionally, until veggies soften, 4-5 minutes.

Meanwhile, drain sauerkraut in a colander.

When the carrots have softened, add sauerkraut, broth, and shredded potatoes to the pot; stir to combine the stew and bring to a boil over high heat. Once boiling, reduce to a simmer and cook, stirring occasionally, until potatoes are tender, about 15 minutes.

Meanwhile, stack roast beef slices one on top of another, then medium dice.

When the potatoes are tender, add roast beef and peas to the stew. Stir to combine and continue to cook until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide stew between bowls. Top with reserved green onions and enjoy!

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