Dom Deluise's Vegetable Stew
photo by Starrynews
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
- pepper
directions
- 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.
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Reviews
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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!
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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.
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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.
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I used about 1 c. split peas because I didn't have any peas and that made it a good thick stew, but I had to cook it longer (probably about 2 hrs) to get the peas soft. I used 1 quart jar of my mom's canned tomatoes which seemed a little light. I did add a little water because the split peas were soaking up all the liquid. I think it would be good with some hot green chiles added. It made for a very comforting and filling winter dinner, served with some parmesan cornmeal biscuits and a dark beer. Thank you for posting!
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Tweaks
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This is awesome and I have everything in the menu except for basil leaves and 2 cans tomatoes. I substituted the crushed and stewed tomatoes with 2 cans diced tomatoes as that's what I had and it was excellent. The kind of tomatoes I had made it more soup like then stew but that's ok too. Oh I just found crushed Basil leaves in the cabinet I will add some of those along with a little Tabasco sauce and Italian seasoning.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri