8
Submitted by januarybride
"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."
photo by Starrynews 
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
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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
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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.
Questions & Replies
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Reviews
-
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!
ellie_
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It was pretty good, however I thought that it needed some spice, so I mixed in some chili sauce. I also think that a bit of chicken would also go well in this. I will probably make this recipe again.
Danny T.
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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.
Donut Chef
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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.
PanNan
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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!
Annz Recipez
see 3 more reviews
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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.
rysharen
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri
- 113 Followers
- 553 Recipes
- 147 Tweaks
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