Fall Veggie Stew

Fall Veggie Stew

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Fall Veggie Stew

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.

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