Dom Deluises Vegetable Stew Recipes

Steps:

• In a large pan, gently heat the oil, add the garlic and onions. Saute for a few minutes.
• Then add the carrots and celery, potatoes, both kinds of tomatoes, pepper, oregano and basil; cover and simmer for 40 minutes or until the carrots and potatoes are just tender. (NOTE: Mine took about an hour).
• Then add mushrooms and peas and allow the stew to cook for 5 minutes more.

Steps:

• Saute onions in stock for 5 minutes (or in oil, if you prefer).
• Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
• Add pepper and spices (I increase the amount of all the spices); saute another minute.
• Stir in tomatoes, chickpeas and raisins.
• Simmer, covered, for 15 minutes till vegetables are tender.
• Add lemon juice and salt to taste.
• Serve over couscous (or rice, or another grain).

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

Steps:

• In a plastic bag, toss beef cubes with flour to coat, reserving the remaining flour.
• In a Dutch oven, brown beef 1/3 at a time in hot oil.
• Return all meat to pan and remove from heat.
• Add 2 cups of water, mustard, salt, garlic, chili powder, worcestershire and pepper.
• Simmer covered for 1 to1 1/2 hours or until meat is almost tender.
• Add 1 1/2 cup water, potatoes, onions, carrots, celery and simmer covered for 30 minutes.
• For Gravy, remove meat and veggies, skim fat from liquid.
• If necessary, blend the 1/4 C water into the reserved flour until smooth.
• Slowly stir into hot liquid. Cook and stir until thickened and bubbly.
• Season with salt and pepper, return meat and veggies to the gravy mixture and heat through.