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

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 400G White Pearl Chopped Tomatoes In Tomato Juice 400g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Cooks & Co Sliced Mushrooms
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 stick Organic Celery Stick
• 250G Shallot Onion - 250g
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Ktc Vegetable Oil
• 500G Cracked Black Pepper Catering Size, 500G
• 10G Top-Op Bay Leaves 10g

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 tablespoon minced shallot to the pot and sauté for 1 minute until fragrant.
4. 4. Stir in 1 chopped tomato, 2 cups vegetable broth, 1 teaspoon, 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 sliced carrots, 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.