Ingredients

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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Reviews & Comments 1

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  • 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
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