Hearty Veggie-intensive Stew |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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As with most veggie-intensive dishes, the hard part is all the cutting and prepwork. But the roasting gives everything such a lovely flavor, it's worth it. Ingredients:
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 ) |
2 pounds of frozen mixed veggies, any variety |
cooking spray |
2 pounds of stew meat, cubed |
asian chili-garlic paste |
bragg's aminos |
tony chachere's creole seasoning |
1 lg onion, diced |
3 t minced garlic |
4 c broth (veggie or beef) |
2-3 lg cans tomatoes |
Directions:
1. Preheat oven to 400 degrees F.
2. Coat a large, flat roasting pan with cooking spray.
3. Layer it with the root veggies, then spray them, then sprinkle with creole seasoning.
4. Roast for 10 min.
5. Remove pan and add the stew meat on top of the root veggies.
6. Season the meat with Bragg's and the creole seasoning, then put pan back in oven for another 10 minutes.
7. Coat a separate flat roasting dish with spray.
8. Layer it with the frozen veggies; spray; spoon garlic-chili paste over them.
9. Add this pan to the oven during the last 5 min of roasting for the other pan.
10. Meanwhile, put a large Dutch oven on the stove, med-hi heat.
11. Once it's hot, add the onion and saute until just tender.
12. Add the garlic; saute 1 min.
13. Add 2 c broth and the tomatoes, along with everything you've roasted.
14. Use 2 c broth to deglaze the empty roasting pans of their roasted-veggie juices, then add that to the pot.
15. 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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