Fall Veggie Stew Recipe

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Fall Veggie Stew

debbie lopez

By
@Debbwl

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


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Rating:

Serves:

6

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe