My favorite stew recipe, which I invented.

Paha Sapa Stew

1 large can of Dinty Moore beef stew.
Whatever vegetables you have laying around, like onion, carrots, zucchini, celery, and so on, washed, peeled and chopped up.
Wine or beer.
Tiger Sauce
Salt, pepper
Smoked, Andouille, or other such sausage, chunked up (optional)
Rice or rice-like pasta

Open the can of stew. Dump it in a large pot or pan.
Cook the stew until it bubbles gently. Toss in the hard veggies, like carrots or potatoes, if you have any. Cook until these are soft.
Now toss in the chunks of sausage, if you have any and you want to.
Cook for about fifteen minutes.
Dump in the wine* or beer -- about 12 oz.
Toss in the "soft" veggies (like zucchini).
Cook for a while.
Put in the rice or rice-like pasta. Cook until this is cooked. (Warning: understand that 1 cup of uncooked raw rice yields 3 cups of cooked rice. If you can't cook rice, use minute rice or pasta.)
Add the salt, pepper and Tiger Sauce to taste.
Serve. Eat, with beer.


*"To make a fancy French ragout, add wine to plain old stew." --My Mother.