I love super simply recipes that taste like they’re crazy complex. Use the best ingredients you can find. Organic farmstead veggies are best for this Braised Vegetable Stew.
I’m really not terribly concerned with organic or non-gmo foods. What I do appreciate is something that still tastes like food; and supporting local farmers and food purveyors. When I was a kid, only 30-some years ago, carrots tasted sweet. Tomatoes weren’t all mealy from being frozen for long distance travel. Zucchinis weren’t the size of my forearm. Food tasted like food. Okay, maybe thirty years was a long time ago. Damn.
This stew includes vegetables, herbs, a little olive oil and butter, and a splash of white wine. You could sub out the butter for more oil and make this vegan. You could sub in lemon juice for the wine too. But look at the ingredients. Easy stuff. And this doesn’t take much work other than chopping some veggies. The vegetables get layered in a dutch oven in a specific way so they all generally cook to the same tenderness at the same time. The juice of the fresh vegetables is sweet and soupy.
Braised Vegetable Stew
This vegetable stew relies mostly on the juices of the fresh vegetables for it's flavoring and sweetness. A splash of white wine or lemon juice adds contrast and a little kick. There's no salt or pepper in this stew! You could sub out the butter for a little more olive oil to make this Vegan.
- 3 tbs butter
- 1 tbs olive oil
- 4 small onions chopped
- 3 cloves garlic chopped
- 2 shallots chopped
- thyme / marjoram / bay leaf
- 12 small carrots whole or halved
- 1 lb small potatoes cut lengthwise in to halves or quarters
- 1 red pepper large strips
- 1 green pepper large strips
- 4 small squash cut in to quarters
- 1 cup cooked lava beans
- 1/4 cup white wine or lemon juice
- Prep all vegetables by cleaning, drying, chopping, slicing, etc.
- In a large dutch oven, heat the butter and oil over medium heat.
- Add the onions, garlic, and shallots and sauté for 3 minutes.
- Stir in the fresh herbs, as much as you have then begin layering the vegetables.
- Layer the vegetables int his order: carrots, potatoes, peppers, squash, beans.
- Give the pot a nice shake to settle all the ingredients then add the white or lemon juice.
- Cover, reduce heat to medium-low. Cook for 30 minutes.
- After 30 minutes, check vegetables and I've them a gentle fold to check for tenderness.
- Cook for another 10-15 minutes.
If you can't find fava or broad beans (I found dried fava at whole foods), use the largest bean you can find. White beans will do in a pinch. Add in any canned beans during the last 10-15 minutes.
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