Recipe by JanuaryBride
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.
Top Review by ellie_
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!
- 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
Directions See How It's Made
- 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.