Hearty Veggie-intensive Stew
From celiac_ceahow_martine 14 years agoIngredients
- 4 pounds of a wide assortment of root veggies: jicama, celeriac, daikon radish, cassava, carrots, parsnips, and beets; all washed & scraped, and cubed according to how hard they are (harder veggies such as beets, carrots, celeriac and cassava are cut into 1" cubes, while jicama and daikon are 2" cubes ) shopping list
- 2 pounds of frozen mixed veggies, any variety shopping list
- cooking spray shopping list
- 2 pounds of stew meat, cubed shopping list
- Asian chili-garlic paste shopping list
- Bragg's aminos shopping list
- Tony Chachere's creole seasoning shopping list
- 1 lg onion, diced shopping list
- 3 T minced garlic shopping list
- 4 c broth (veggie or beef) shopping list
- 2-3 lg cans tomatoes shopping list
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.
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