How to make it

  • Preheat oven to 400 degrees F.
  • Coat a large, flat roasting pan with cooking spray.
  • Layer it with the root veggies, then spray them, then sprinkle with creole seasoning.
  • Roast for 10 min.
  • Remove pan and add the stew meat on top of the root veggies.
  • Season the meat with Bragg's and the creole seasoning, then put pan back in oven for another 10 minutes.
  • Coat a separate flat roasting dish with spray.
  • Layer it with the frozen veggies; spray; spoon garlic-chili paste over them.
  • Add this pan to the oven during the last 5 min of roasting for the other pan.
  • Meanwhile, put a large Dutch oven on the stove, med-hi heat.
  • Once it's hot, add the onion and saute until just tender.
  • Add the garlic; saute 1 min.
  • Add 2 c broth and the tomatoes, along with everything you've roasted.
  • Use 2 c broth to deglaze the empty roasting pans of their roasted-veggie juices, then add that to the pot.
  • The beets will give it a distinctively purplish color, so omit them if you want it to look more like a "garden-variety" stew.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • elgourmand 9 years ago
    With the right selection of root veggies this should be a great stew. Nice technique and really clear instructions. An interesting change from the old, ho hum stew. RJ
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes