A bowl of stew with a slice of delicious, hot bread makes for a nice dinner on a cool fall evening. This stew recipe can be made start to finish in less than one hour. Traditional stew with meat takes much longer. Get your vegetables servings in an old-fashioned, comfort food kind of meal.
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 onions, sliced
4 carrots, peeled and cut into 1 inch pieces
2 celery stalks, washed and cut into 1/2 pieces
2 large potatoes, red, cut into 1 1/2 inch pieces
2 cups fresh peas
1 18 oz can of stewed tomatoes
1 28 oz can of crushed tomatoes
1 teaspoon oregano
8 basil leaves, chopped
How to begin.
In a large dutch oven, slowly heat the oil and add the garlic and onions.
Saute slowly for a few minutes. Do not allow the oil to get too hot and brown the garlic.
Add the carrots, celery, potatoes and peas. Stir together
Add both cans of tomatoes, about 1/4 teaspoon black pepper, oregano and basil and simmer for 40 minutes.
The carrots should be tender.