Veggie Stew

 

This stew is great if you're trying to cut back on meat.

 

As we move into late September, I’ve already noticed a drop in overnight temperatures.  Maybe that’s why soups and stews are suddenly sounding delicious for dinner.  I used to be a strict beef stew connoisseur, but several years ago my doctor suggested I start cutting back on meat.  Naturally, my first reaction was disappointment, but over the years I’ve learned to adjust.  That’s particularly true with this recipe for veggie stew.

 

You won't find any meat here.

Mmm...nothing like a nice hot stew on a cold day.

I’m sure some might say, “Where’s the beef?” after first looking at my stew.  Yet one bite should be all it takes to convince you that a good stew doesn’t need it.  And while I don’t actually use any added meat in this recipe, it won’t qualify as vegetarian, since I add both chicken bullion and turkey gravy.  However, you can substitute vegetable bullion and brown gravy if you plan to go strictly meatless.

 

This stew may sound complicated at first as there are plenty of ingredients, but making it is basically a matter of chopping up veggies and adding spices.  Give it a try.  You may just decide you don’t need all that meat.

 

 

Lets’ Gather The Ingredients

 

For today’s stew we will need:

Time to start chopping.

Gather your ingredients before you start to make sure you have what you need.

1 medium to large sweet onion

8-10 mushroom caps (brown or white)

8-12 baby Dutch yellow potatoes (substitute other red or yellow potatoes if you like)

2  large carrots

4 celery stalks

3 cloves of garlic crushed

2 tablespoons of cooking oil

1/4 cup red wine

2 tablespoons of Worcestershire sauce

1 tablespoon Dijon Mustard

1 tablespoon Horseradish

1 teaspoon dried parsley

1 teaspoon dried basil

5 chicken bullion cubes

1 package turkey gravy mix

2 tablespoons corn starch

 

Preparation

 

Throw the chopped veggies in the pan.

Start by chopping up all the veggies. You can turn your pan on and get it going as you chop.

Chop up the onion, mushrooms, carrots, and potatoes.  Try to chop the carrots and potatoes in roughly equal sizes as they tend to cook more evenly.

 

Once they're going, add your water.

Stir frying the veggies at first helps speed things along.

In a large skillet or kettle, add the oil and the chopped vegetables and turn the heat to medium high.  Grind some pepper over the the top.  I tend to start this stew by stir-frying to help warm up the veggies which are often refrigerated—this speeds things along.

 

Add the garlic, wine, and Worcestershire sauce and continue to fry a few minutes.

 

Pour 5 cups of hot water over the vegetables  (pre-boil in a tea kettle or otherwise to speed up the recipe).  Hint:  You can easily stretch this recipe by adding another cup or so of water and another bullion cube for each cup.

 

Don't forget to add your spices.

You can add pepper, but you won't need extra salt.

Add the chicken bullion, mustard, horseradish, parsley and basil.   You won’t need to add salt as there is plenty in the bullion, gravy and Worcestershire sauce.

 

Stir occasionally as you simmer.

Bring the stew to a slow boil and cover. Let it cook about 45 minutes.

Bring the stew to a boil and then reduce the heat to medium low.  You want it to bubble, but not boil hard.  Set the timer for about 45 minutes.  Stir occasionally.

 

When the timer goes off check the carrots and potatoes with a fork for doneness.  The fork should slide right in.  If either are still crunchy cook until they pass the fork test.

 

This is one way we thicken the broth.

You can use any brand of gravy mix. This works both as a flavoring agent and thickener.

Pour the turkey gravy mix in a small cup and add a few tablespoons of hot water.  You just want to premix this as a paste to get the lumps out.  Once it’s smooth stir it into the stew.  Now, do the same with the cornstarch.  After adding these thickeners, bring the stew back to a slow boil and stir frequently for a few minutes to make sure they are well mixed in.  When the broth thickens you’re done.

 

Serves about 4 depending on serving size and appetite.  Great on a cold, gray day.

 

Enjoy!

 

If you enjoyed this recipe you may want to read:
My Delicious House Special Fried Rice
Or for more recipe ideas visit our new Recipe page by clicking here.

 

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