"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stew For Two Recipe

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This recipe for Stew For Two, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbie Satterfield
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 tiny new potatoes
3 large carrots
2-3 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
4 broccoli stalks without florets, peeled and cut into -inch pieces
2 small zucchini, sliced
1 c. frozen lima beans (optional)
c. frozen peas
t. celery seed, t. dried sage, t. marjoram
teaspoon sea salt
1 vegetable bouillon+ 2 c. water OR
2 c. low sodium vegetable or chicken broth

Directions:
Directions:
Place potatoes and carrots, whole, in vegetable steamer, covered, over boiling water for 15 minutes. Cool slightly and cut carrots into -inch slices. Peel potatoes (optional), and cut into 1-inch cubes. Set aside.
Melt butter in large, heavy saucepan. Add potatoes, carrots, onion, celery, broccoli stalks, water and broth. Bring to a boil. Then simmer, covered, for 5 minutes. Add zucchini and peas. Return to boil, cover, and simmer for 10 minutes, stirring occasionally.

Delightful with whole-grain buttered toast. Serve with a Caesar or dinner salad or with a side vegetable.
From: Fit For Life, Harvey & Marilyn Diamond

Number Of Servings:
Number Of Servings:
2 (with leftovers)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
My husband, Mark Edge, who is nowhere near being a vegetarian, really enjoys this stew. Whole grain toast is a must with it. I'm not sure why but I always end up with three to four servings.

 

 

 

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