top of page

Vegetable Stew

(by Stephanie Cravens)

1 T. extra virgin olive oil

1 medium onion, chopped

2 large carrots, sliced 1/2-inch thick (about 1 1/2 c.)

2 stalks celery, sliced 1/2-inch thick (about 1 c.)

8 oz. mushrooms, halved or quartered (depending on size)

2 large cloves garlic, minced

3 T. tomato paste

1/4 c. flour

5 c. vegetable broth

3 bay leaves

1 t. dried thyme

1/2 t. dried sage

kosher salt and freshly ground pepper, to taste

2 medium-sized red potatoes, cut into 1-in. chunks (about 1 1/2 c.)

1 c. frozen cut green beans

1/3 c. frozen peas

1/3 c. frozen corn

1/4 c. chopped flat-leaf parsley

In a large pot over medium-high heat, add olive oil.

Sauté onion, carrots, celery, and mushrooms for 3 minutes.

Add garlic and sauté for 1 minute.

Stir tomato paste and flour together, and add to the pot, stirring for 30 seconds.

Add broth, bay leaves, thyme, sage, salt and pepper, stirring well.

Bring to a boil, then reduce the heat to low, cover, and cook about 30 minutes, stirring occasionally.

Add potatoes, and continue simmering for 20 minutes.

Add green beans, and simmer for 15 minutes.

Add peas and corn, and simmer for 5 minutes.

Garnish with parsley.

(Read Into the Woods, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page