The reason this is called Kitchen Sink Stew is because you use whatever you have fresh and canned in your cabinets. You usually just need fresh or frozen meat and start tossing stuff in! All you need to do is add salt and pepper and taste as it simmers. Make notes so you know what you did so you can make it again later, for example, in your slow cooker. As with most chilies, soups, and red sauces they are better after they sit over night or when you pull those leftovers out of the freezer.
Cut up all ingredients to about the same size. The key is to be able to get as many of the different things on the spoon in one scoop. Dump everything in a large stock pot. Add extra broth and or water to your desired consistency. Select other vegetables such as celery or mushrooms, think of things you might need to cook before it goes bad. Good seasonings could be dried basil or parsley. Stay away from Italian seasonings like oregano so your stew does not taste like spaghetti sauce. But it is your stew so season as you like!
All of the items I've listed will make a great stew, the flavors of the veggies will meld wonderfully. Feel free to make changes but I recommend trying this grouping of veggies first and adjust as you cook it. This is a lazy Sunday afternoon dish; I usually let it simmer at least 2 hours and as mentioned it is always better leftover. If it tastes great when you are cooking it, it will be amazing later!
Usually ground beef does not work well so stick to cubed beef, chunked chicken or shredded pork. You can use beef and or chicken broth when the meat is beef. When the meat is pork or chicken use only chicken broth.
Serve with warm bread for dipping
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