Three Onion Beef Soup or Beef Hash

Necessity is the mother of invention.  I cut my chives back and had leftover beef.  I pondered how to combine both of these rather than throwing them out.  It turned out well.

8oz leftover beef roast

1 grated carrot

2 med onions

6 lg cloves of garlic

4 oz finely chopped chives

6 baby Yukon Gold potatoes

½c left over gravy

Slice-cube the beef and combine it, in a big non-stick pan, with 2-3T butter or oil. Today I used a little butter and about 2T coconut oil. Add the grated carrot, half the onions and garlic – chopped. Heat and stir until the scent permeates your kitchen. Turn up the heat and stir occasionally to keep everything from sticking. Do this for about 10 minutes. If it gets too brown add a little water and stir until liquid evaporates and the browning begins again.

Add the rest of the onion, garlic, chives, potatoes, leftover gravy and some pepper. Stir then add about 3c of water for *soup. Cover and simmer 30 minutes or until potatoes are done the way you want. *If you want to make this into beef hash, leave the water out and continue to stir and brown until everything is done the way you like. Check flavors and add bullion/beef soup base or salt and pepper, if needed. Serve now or cool and freeze. . .Lin