Thursday, November 3, 2011

Harvest Vegetable Stew

  • 1 stick or 1/2 cup butter
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried basil
  • 1/2 tablespoon ground cumin/ or cumin seeds
  • 1 can diced tomatoes, with juices
  • 1 can diced tomatoes & chilies, with juices (optional, if you like a little kick. If not use 2 cans of regular diced tomatoes, with juices)m                               
  • 2 cups beef broth (chicken or veggie broth works too!) or 2 beef bouillon cubes dissolved in 2 cups of boiling water
  • 1 large onion, quartered and thinly sliced
  • 3 celery stalks, cut in to 1/2 inch pieces
  • 3 carrots, cut in to 1/2 inch pieces
  • 1 green bell pepper, ribs/seeds removed and chopped in to bite size pieces
  • 1 can whole kernel corn, drained (for fresh/frozen ingredients, 1 1/2 cup)
  • 1 can green beans, drained (for fresh/frozen ingredients, 1 1/2 cup)
  • 8 small red potatoes, rinsed and quartered
  • salt and pepper to taste

1. In a large 5-quart Dutch oven, heat on stove top to medium high. Add butter and garlic, saute until butter has melted (about 2-3 minutes)

2. Add flour, mix well and simmer for 3 minutes, then quickly turn down to medium-low heat. The flour will turn brown and have a burnt taste if you don't lower the heat.

3. Add canned tomatoes (with juices), tomatoes & chilies (with juices), bay leaves, Worcestershire sauce, ground cumin, dried basil, beef broth, and salt and pepper to Dutch oven. Bring heat back up to medium-high.

4. Add onion, celery, bell pepper, and carrots. Stir until combined well. (DO NOT add corn, potatoes, or green beans yet!) Bring veggies to a boil, then turn off stove top.

Doesn't that look delicious already?
5. Turn off stove completely and preheat oven to 325 degrees.

6. Cover Dutch oven, and bake at 325 degrees for 2 hours and 30 minutes.
Stir stew every every 30 minutes!

7. Carefully remove Dutch oven, it's very heavy and HOT. NOW, add corn, green beans and potatoes. Stir until combined well.

8.  Return to oven and bake for an additional hour.

In the mean time, I slice a French loaf, buttered it up and add sharp cheddar cheese.
put it underneath the broiler for a couple minutes and set aside.
Oh my yum.

Allow stew to sit for at least 10 minutes, it's still going to be VERY hot so be careful, please!

Serve in a bread bowl, or add toasted bread on the side.

*Can be frozen and reheated for up to 6 months. Do not refreeze.

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