FALL VEGGIE STEW

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Fall Veggie Stew image

For a one dish meal make Herb Dumplings and add to top of stew during the last twenty minutes of cooking.

Provided by debbie lopez

Categories     Casseroles

Time 55m

Number Of Ingredients 15

1 c onion, coarsely chopped
1 large red bell pepper, sliced
1 celery rib, sliced
1 Tbsp oil
3 2/3 c vegetable stock
1/3 c flour
3 medium thin skined potatoes, unpeeled and cut into 1 inch pieces
2 c winter squash, cut into 1 inch pieces (i have used butternut and acorn before)
1 medium zucchini, sliced
4 oz mushrooms, halved
3/4 c frozen peas
1 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp thyme, dried
salt and pepper to taste

Steps:

  • 1. Saute onion, bell pepper, and celery in oil in large saucepan until onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
  • 2. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
  • 3. RECOMMENDED: Topping with Herb Dumplings. Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

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