Kosher Herbed Vegetable Stew Recipe

About this recipe

A hearty and flavorful vegetable stew, perfect for a comforting dinner. This kosher-friendly dish is packed with fresh herbs and tender vegetables, simmered to perfection.

Ingredients

• 9 g On1Y Parsley Leaves
• 2.5 Kg Austin Whole Peeled Tomato
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Celery Stalk
• 16 g Orika Oregano
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g Zoff Garlic Powder
• 200 g Urban Platter Vegetable Bouillon & Broth Powder

Instructions

1. 1. In a small bowl, mix 1/2 cup flour and 1 1/2 teaspoons salt.
2. 2. Heat 1/4 cup vegetable oil in a 5-quart Dutch oven over medium-high heat.
3. 3. Add 1 teaspoon garlic powder to the pot and sauté for 1 minute until fragrant.
4. 4. Stir in 1 chopped tomato, 1 teaspoon vegetable bouillon powder, 1/2 teaspoon oregano, 1/2 teaspoon freshly ground pepper, and 2 bay leaves. Bring the mixture to a boil.
5. 5. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
6. 6. Add 1 pound diced bell pepper, 12 ounces sliced mushrooms, 12 ounces trimmed fresh green beans, 4 chopped celery stalks, and 1/2 cup chopped parsley to the pot.
7. 7. Cover and simmer for an additional 45 minutes, stirring once or twice, until the vegetables are tender.
8. 8. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
9. 9. Serve the stew hot, garnished with extra parsley if desired.