End of Summer Stew
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 pot-ful
- Serves:
- 2-4
ingredients
- 2 medium onions, coarsely chopped
- 4 garlic cloves, chopped
- 1 cup carrot, coarsely chopped
- 1 cup cauliflower, coarsely chopped
- 1 cup broccoli, coarsely chopped
- 8 small tomatoes, quartered (or halved if very small)
- 12 fingerling potatoes, quartered or equivalent
- 5 tomatillos, quartered
- fresh rosemary
- fresh basil
- fresh sage
- fresh oregano
- fresh thyme
- fresh ground pepper
- salt
- olive oil, for pan and dutch oven
-
OPTIONAL
- meat, of choice thinly sliced
directions
- Splash olive oil in a dutch oven or large casserole dish with snugly fitting lid, place in the oven and heat oven to 375 degrees
- Prepare all ingredients (coarsley chop, quarter, etc.)
- Over medium heat, in a pan with olive oil and a bit of salt, saute onions and garlic until onions are clear.
- Add in carrots, cauliflower, and broccoli. Saute for a minute or so.
- Add in tomatoes and tomatillos. Saute for a minute or so.
- Add in potatoes. Saute about 5 minutes, stirring frequently.
- Take dutch oven out of oven, and transfer veggies into it and top with salt and pepper (if desired) and a pinch of mixed, coarsely chopped herbs. Lid and replace in oven. Go on to the next step, but remove from oven when potatoes are done - check with fork.
- If using meat, add a bit more olive oil to the skillet and heat to medium.
- Pat each piece of meat dry before continuing.
- For each piece of thinly sliced meat that fits in the pan comfortably, sprinkle a pinch of fresh herbs, then place the slice directly over it. Sprinkle herbs on the top of the meat before turning. Cook only until done, take care to not overcook.
- Serve on a plate or in a shallow bowl, garnished with fresh herbs or a nasturtium.
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