Carrot And Potato Vegetable Stew Recipe

About this recipe

A hearty and flavorful vegetable-beef stew perfect for dinner. This kosher recipe combines tender beef with fresh vegetables in a rich broth for a satisfying meal.

Ingredients

• 25 g Parsley
• 500 g Carrot
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 500 g X 2 Organically Grown Potato Combo
• 1 pc Cabbage Red
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 ml Japanese Choice Japanese Style Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large pot, boil 4 cups of chopped Organically Grown Potato Combo in 1 can of soy sauce until the potatoes are tender, about 30 minutes. Save the sauce for later use.
3. 3. While the potatoes are cooking, chop 4 carrots, 4 celery stalks, 1 Sambar Onion Peeled, 4 potatoes, and 1/2 cabbage into bite-sized pieces.
4. 4. Transfer the cooked potatoes and reserved sauce to a large roaster or oven-safe kettle. Add the chopped carrots, celery, onion, potatoes, and cabbage to the roaster.
5. 5. Add 1 chopped Organically Grown Tomato (Hybrid) (Tamatar) and sprinkle 2 tbsp chopped parsley over the mixture. Stir well to combine.
6. 6. Cover the roaster and bake in the preheated oven for 1 hour, or until the vegetables are tender and the flavors are well combined.
7. 7. Remove from the oven, stir gently, and serve hot for a delicious and wholesome dinner.