Prep 10 mins
Cook 50 mins
In the recipe description it said that this is one his mother's recipes. He states that it is very economical and was eaten frequently in his home growing up. Placed here for safe keeping, but sounds great! This recipe would be a great "springboard" so to speak, as you could easily add in zucchini, green beans, turnips, corn, you name it! He suggests serving with a hot loaf of bread. This is a very BASIC recipe, just as my mom would have made it with little to no seasoning. I personally add 1 tsp or more of Italian Seasoning as well as about 1/2 tsp of Seasoning Salt and then Tobasco sauce to taste. GREAT comfort food.
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 onions, sliced
- 4 carrots, peeled and cut into 1 inch pieces
- 2 celery ribs, cut into 1/2 inch pieces
- 2 large potatoes, peeled and cut into small cubes
- 2 cups frozen peas
- 1 (28 ounce) can stewed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon oregano
- 8 leaves fresh basil, coarsely chopped
- 10 -12 mushrooms, quartered
- 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.
Great stew! And also a great way to clean out the veggie drawer -- made as directed except used less tomatoes and added a lot of water to the stew. I also used Italian seasoning and a lot of pepper. It is even better heated up the second day! Thanks for sharing this great stew recipe which we will be having again soon!
Wonderful! I've made this twice now. I made some small changes: I saute lots of vegetables in olive oil: onions, carrots, potatoes, red pepper, celery, etc., all cut in large pieces. After those are all sauteed, I add a 15-ounce can of tomatoes and two or three cups of beef broth and a can of beef in gravy, also garlic and Italian seasoning. Mushrooms go in after a while, and peas a little while before serving. Very delicious. Very high class stew, even with the canned beef.
What a wonderful winter stew! I made it a meal by adding one pound of lean ground beef (added after sauteeing the onions) and left out the mushrooms. Also, instead of the oregano and basil, I used 2 tsp of Italian seasoning. It made plenty for leftovers and freezing some, too. I'll definitely make this again.