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PrintScottish Cottage Stew
This comforting chicken stew is a snap to put together. It’s a great recipe to have on hand for a chilly fall evening.
![[+]](/images/uploads/recipes/2013/Apr/03/896_view.jpg)
Scottish Cottage Stew
2 lb
ground chicken
900 g
2 cups
carrot(s)
500 mL
2 cups
green beans, fresh or frozen
500 mL
3
potato(es), large Yukon Gold or regular boiling
3
1
Vidalia onion(s)
1
2 squares
fat free chicken bouillon powder
2 squares
3 Tbsp
arrowroot or cornstrach
45 mL
or
2 - 3 Tbsp
cornstarch
30 - 45 mL
4 1/4 cups
water
1 L
1/2 tsp
sage
2 mL
lemon pepper, to taste
salt, to taste
Preparation
Serves 6
Cook time :
30 min
|
Preparation time :
20 min
Scottish Cottage Stew
1
Cut the potatoes and onion in half and then cut the halves crosswise in large chunks.
2
Cut carrots in large ¾ inch (1.5 cm) slices.
3
Cut the green beans in thirds.
4
Mix the arrowroot with 1/4 cup (60 mL) of water and set aside.
5
Mix the fat-free chicken bouillon with 4 cups (1L) of water.
6
Spray large pot or Dutch oven with non-fat cooking spray and brown the ground chicken quickly, breaking it up with a wooden spoon and spreading it over bottom of pot for even cooking.
7
Add onion when chicken is almost completely cooked, continuing to break up meat as it cooks.
8
Add chicken bouillon mixture and seasonings.
9
Add carrots and partially cook before adding potatoes.
10
When potatoes are almost cooked, add green beans.
11
Green beans will heighten and brighten in colour, then add arrowroot mixture and continue to cook for 5 minutes, until liquid has thickened.
12
Adjust seasoning, and add salt or lemon pepper to taste.
