Vegetable Stew Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots | 2 , sliced | |
| Potatoes | 2 , sliced | |
| Zucchini | 1 , sliced | |
| 1 green or red pepper, sliced | ||
| Rutabaga | 2 Cup (16 tbs), chopped | |
| Cauliflower florets | 2 Cup (16 tbs) | |
| Tomatoes | 2 , quartered | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Dried tarragon | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
Directions
In ovenproof 10-cup (2.5 L) dish, heat oil; cook onion and garlic until tender.
Stir in remaining ingredients, adding pepper to taste; mix well.
Bake, covered, in 350°F(180°C) oven for 1 hour or until vegetables are tender.
Stir in remaining ingredients, adding pepper to taste; mix well.
Bake, covered, in 350°F(180°C) oven for 1 hour or until vegetables are tender.
Chef
