Montreal Griller and Vegetable Skillet Stew

Those Montreal Grillers are amazing!

I thawed the remaining 3 today, up at the lake, and listened to the waves splashing on the shore while cooking. Doesn't get any better!

Sunny, breezy and perfect temperature in the mid-high 50's. However, temps into the 90's are predicted for the next couple days, but here at The Big Lake, that may not happen.

Slice-chop the following, season with garlic salt and black pepper. Sauté, covered 10 minutes.

2 big carrots

3 stalks celery

1/4 med. purple onion

2-3T EVOO

Trim all the fat off the meat and cut it across the grain, into bite size pieces. Move the vegetables to the edges of the pan and put the meat in the open, center, space.

Cover and continue to cook over low heat another 5 minutes while slice-chopping the rest of the vegetables.  I kept this pretty bland, you might need to add more garlic salt, black pepper and sour cream for more flavor and dimension.

2 med. zucchini

3/4 med. purple onion

4 colorful mini peppers

4 little Yukon Gold potatoes

1 can stewed tomatoes and juice

3/4c-1c Sauvignon Blanc (dry white wine) OPTIONAL

Simmer another 10 minutes or so, check the vegetables. When they're done the way you like. . .It's Ready! . .Lin