Vegetable Stew Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Soups · Vegetable Dishes

Vegetable Stew

From Dorothy McNett's recipes at This is wonderful served with a slice of your own homemade bread. If the stew is too thick, use more broth or milk to thin it to your desired consistency.

4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1-2 small potatoes, finely chopped
3-4 carrots, finely chopped
1 red or green bell pepper, finely chopped
1 small eggplant, finely chopped

about 2 cups fresh mushrooms, finely chopped
1/2 teaspoon sea salt (herbed or smoked is great here!)
freshly ground pepper

4 tablespoons unbleached all purpose flour
3-4 tablespoons nutritional yeast (nooch)
2 cups vegetable or chicken stock
1 cup half and half

In heavy bottomed saute pan heat the oil 30 seconds. Add the onion, garlic, potatoes, carrots, pepper, and eggplant. Cook and stir over medium heat for about 10-15 minutes, or until vegetables are crisp but tender. Add the mushrooms, salt and pepper and cook another 5-10 minutes. Blend in the flour and then the broth, stirring constantly to make a sauce. Add the half and half. Heat and stir to blend well, adding more liquids if necessary. Taste and correct the seasonings as needed...may need more salt and pepper.

Recipe created 2009-03-11.

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