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Recipe: American Style Vegetable Stew
Similar Categories: American, Style, Vegetable, Stew
3 jumbo onions -- diced finely
6 stalks celery -- diced finely
6 cloves garlic -- minced
12 oz fresh portobello mushrooms -- cut in one inch
-- pieces
24 oz fresh whole button mushrooms
2 lbs baby carrots
2 cans whole cooked potatoes -- (12 oz) (2 to 3)
1 small bag pearl onions -- peeled
-- OR 6 stalks of celery -- cut in large chunks
-- OR one cup frozen peas
1 cup V-8 juice
1/4 cup white flour -- approximately
water
---
Seasonings and flavor adjustment
ingredients as needed - see instructions:
Salt or celery salt to taste
Black Pepper to taste
1/4 tsp. Cumin
1 tsp Balsamic Vinegar
---
Basil -- about 1 tsp dried
Thyme -- about 1/2 tsp dried
Other herbs -- if desired
Tamari -- if desired
Honey -- if desired
Fat (optional:)
1 tablespoon canola or olive oil
Dice the onion, add a bit of salt, and saute slowly in the oil until it begins to turn a golden color. Meanwhile, clean, destring and dice the celery; mince the garlic. Add these to the onion and continue cooking until the onion is a caramel color and the celery is soft; about a half hour or more altogether. Add the portobello mushrooms and continue to cook in the covered pot. Meanwhile wash the button mushrooms; add those to the mixture, cover cook just until all the mushrooms have released their juices. Add the carrots. If you are using celery chunks instead of pearl onions, add them at the same time. Watch the pot and add water if needed.
If you are using pearl onions, peel them while the carrots cook. When the carrots are not quite fork tender, add the onions and cook for another ten to fifteen minutes, until almost tender.
When the carrots are cooked through and the pearl onions or celery, if you are using them, are barely tender, add the V-8 juice. Be conservative with the amount of V-8 you use, because you don't want the result to taste like tomato sauce.
Taste the broth and see what you've got. If you haven't salted the vegetables as you prepare the dish you will need to add salt at this point; but add as little as possible; the other seasonings will bring the flavor up.
Black pepper, cumin, and balsamic vinegar are all necessary ingredients in my opinion. Add the black pepper to taste. Then add about 1/4 teaspoon of cumin; cumin adds to the "beefiness", but will easily overpower the other flavors, so be careful. Add 1 tsp of balsamic. Similarly to the cumin, the balsamic is also important to the flavor, but can easily be overdone. The cumin and the balsamic vinegar should not be used to the point where the flavors are identifiable in the broth.
Taste the results. Carefully adjust the proportions of these 4 ingredients.
Add herbs. I typically use about 1 tsp of dried basil and 1/2 tsp thyme. Add other herbs and Tamari at this time if you wish. Once in a great while if the carrots or onions are not particularly sweet you may need to add about 1/2 tsp honey. Simmer shortly, about 5 minutes.
Prepare a slurry of 1/4 cup flour and about 1/2 cup cold water. Stir with a fork until smooth; strain if necessary. Turn the heat off under the dish. Wait until all bubbling has stopped; otherwise you're going to make dumplings. Pour in about 1/2 of the slurry and stir it in quickly. Turn the heat on and stir while it cooks for about 30 seconds. If it isn't thick enough, add a little more of the slurry. If it is too thick, add a little water.
Taste the gravy. Add salt if necessary. Adjust the seasonings for the final time.
Drain the potatoes and add to the mixture. Cover and heat through, about twenty minutes. If you are using peas, add them after the potatoes are hot and cook for another minute.
Serve; or prepare beforehand, and reheat just before dinner.
This recipe also freezes and reheats well. So you might as well make the whole recipe!
Serves 6-8.
6 stalks celery -- diced finely
6 cloves garlic -- minced
12 oz fresh portobello mushrooms -- cut in one inch
-- pieces
24 oz fresh whole button mushrooms
2 lbs baby carrots
2 cans whole cooked potatoes -- (12 oz) (2 to 3)
1 small bag pearl onions -- peeled
-- OR 6 stalks of celery -- cut in large chunks
-- OR one cup frozen peas
1 cup V-8 juice
1/4 cup white flour -- approximately
water
---
Seasonings and flavor adjustment
ingredients as needed - see instructions:
Salt or celery salt to taste
Black Pepper to taste
1/4 tsp. Cumin
1 tsp Balsamic Vinegar
---
Basil -- about 1 tsp dried
Thyme -- about 1/2 tsp dried
Other herbs -- if desired
Tamari -- if desired
Honey -- if desired
Fat (optional:)
1 tablespoon canola or olive oil
Dice the onion, add a bit of salt, and saute slowly in the oil until it begins to turn a golden color. Meanwhile, clean, destring and dice the celery; mince the garlic. Add these to the onion and continue cooking until the onion is a caramel color and the celery is soft; about a half hour or more altogether. Add the portobello mushrooms and continue to cook in the covered pot. Meanwhile wash the button mushrooms; add those to the mixture, cover cook just until all the mushrooms have released their juices. Add the carrots. If you are using celery chunks instead of pearl onions, add them at the same time. Watch the pot and add water if needed.
If you are using pearl onions, peel them while the carrots cook. When the carrots are not quite fork tender, add the onions and cook for another ten to fifteen minutes, until almost tender.
When the carrots are cooked through and the pearl onions or celery, if you are using them, are barely tender, add the V-8 juice. Be conservative with the amount of V-8 you use, because you don't want the result to taste like tomato sauce.
Taste the broth and see what you've got. If you haven't salted the vegetables as you prepare the dish you will need to add salt at this point; but add as little as possible; the other seasonings will bring the flavor up.
Black pepper, cumin, and balsamic vinegar are all necessary ingredients in my opinion. Add the black pepper to taste. Then add about 1/4 teaspoon of cumin; cumin adds to the "beefiness", but will easily overpower the other flavors, so be careful. Add 1 tsp of balsamic. Similarly to the cumin, the balsamic is also important to the flavor, but can easily be overdone. The cumin and the balsamic vinegar should not be used to the point where the flavors are identifiable in the broth.
Taste the results. Carefully adjust the proportions of these 4 ingredients.
Add herbs. I typically use about 1 tsp of dried basil and 1/2 tsp thyme. Add other herbs and Tamari at this time if you wish. Once in a great while if the carrots or onions are not particularly sweet you may need to add about 1/2 tsp honey. Simmer shortly, about 5 minutes.
Prepare a slurry of 1/4 cup flour and about 1/2 cup cold water. Stir with a fork until smooth; strain if necessary. Turn the heat off under the dish. Wait until all bubbling has stopped; otherwise you're going to make dumplings. Pour in about 1/2 of the slurry and stir it in quickly. Turn the heat on and stir while it cooks for about 30 seconds. If it isn't thick enough, add a little more of the slurry. If it is too thick, add a little water.
Taste the gravy. Add salt if necessary. Adjust the seasonings for the final time.
Drain the potatoes and add to the mixture. Cover and heat through, about twenty minutes. If you are using peas, add them after the potatoes are hot and cook for another minute.
Serve; or prepare beforehand, and reheat just before dinner.
This recipe also freezes and reheats well. So you might as well make the whole recipe!
Serves 6-8.
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