Savor The Thyme: Harvest Vegetable Stew

Ingredients

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.