Kitchen Sink Stew - cooking recipe

Ingredients

5 cups cooked meat, cut up into bite size pieces
1 1/2 cups carrots, sliced
1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup greens (spinach, lettuce, cabbage, etc.)
1/4 cup frozen corn
1/4 cup frozen peas
1 (400 g) can chopped tomatoes
3 garlic cloves, minced (or 1/2 tsp. garlic powder)
4 cups water
1 beef bouillon cube
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 bay leaf
1/4 cup fresh parsley, leafy part only
1/2 teaspoon salt
fresh ground black pepper, to taste
To Add Later
2 potatoes, or (cut into bite size pieces)
1/2 cup cooked pasta, or (orzos or any other small shaped pasta)
1/2 cup cooked rice

Preparation

Put all ingredients (except later additions) into a large stew pot and cover.
Place on burner at medium high heat and bring to a boil.
Allow to boil 5 minutes.
Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
Simmer 1 to 1 1/2 hours.
If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
If using pasta or rice: Add during the last few minutes just to heat through.
Serve with rolls or crusty bread and butter.