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Dom Deluise's Vegetable Stew

5.0(8)

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.

by januarybride·published 2009-07-23

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Stew

Servings

6 serving(s)

Total time

prep 10 min

Calories / serving

332 kcal

Ingredients (13)

serves

4 tablespoons olive oilolive-oil
4 garlic cloves, mincedgarlic
2 onions, slicedonion
4 carrots, peeled and cut into 1 inch piecescarrot
2 celery ribs, cut into 1/2 inch piecescelery
2 large potatoes, peeled and cut into small cubespotato
2 cups frozen peaspeas
1 (28 ounce) can stewed tomatoesstewed-tomatoes
1 (28 ounce) can crushed tomatoestomato
1 teaspoon oreganooregano
8 leaves fresh basil, coarsely choppedbasil
10 -12 mushrooms, quarteredmushroom
pepperpepper

Instructions (3 steps)

01In a large pan, gently heat the oil, add the garlic and onions. Saute for a few minutes.
02Then 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).

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