This is actually more of a fall/winter dish, but I happened to have some potatoes about to buy the farm, so I got busy makin' stew! This is a really hearty, filling bowl of stew. It's great if you throw some homemade dumplings in (which is usually how we eat it), but some toasted bread with butter throws it right over the top too. Use the toast to soak up the "gravy" left behind in your bowl. It's so yummy!
2 tablespoons olive oil
3 garlic cloves, minced (or more, to taste)
1 medium yellow onion, chopped
2 medium russet potatoes, peeled and chopped
3 carrots, peeled and thickly sliced
3 celery stalks, diced
4 cups no-chicken broth or vegetable broth, divided
1/4 cup + 1/8 cup organic all-purpose flour
3 tablespoons soy sauce
1 1/2 teaspoon dried thyme
1 teaspoon all-purpose seasoning
1 teaspoon paprika
Leaves from a sprig of fresh rosemary (optional)
Dash of cayenne pepper
Salt and pepper, to taste
- Heat oil in a large pot.
- Saute onion and garlic over medium heat until soft.
- Add potatoes. Add water in 1/8 cup increments (up to 1 cup), if needed, to keep potatoes from sticking.
- While potatoes are softening, chop and add remaining vegetables.
- Add 3 cups of broth to pot and stir.
- Add soy sauce and spices.
- In a separate bowl whisk together remaining 1 cup broth and flour. Add mixture to stew and stir.
- Cover pot. Allow to simmer over medium heat until all vegetables are soft. Generally only takes about fifteen minutes.