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Vegetable Stew

Canadian.Recipes's picture
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 , sliced
  Garlic 2 Clove (10 gm), minced
  Carrots 2 , sliced
  Potatoes 2 , sliced
  Zucchini 1 , sliced
  Bell pepper 1 , sliced (Red / Green)
  Rutabaga 2 Cup (32 tbs), chopped
  Cauliflower florets 2 Cup (32 tbs)
  Tomatoes 2 , quartered
  Beef stock 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Dried thyme 1 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Freshly ground pepper To Taste
Directions

In ovenproof 10-cup (2.5 L) dish, heat oil; cook onion and garlic until tender.
Stir in remaining ingredients, adding pepper to taste; mix well.
Bake, covered, in 350°F(180°C) oven for 1 hour or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
6

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 215 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 739.2 mg30.8%

Total Carbohydrates 30 g10.1%

Dietary Fiber 7 g28.2%

Sugars 10.2 g

Protein 5 g10.3%

Vitamin A 83.3% Vitamin C 145%

Calcium 10.6% Iron 16.4%

*Based on a 2000 Calorie diet

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Vegetable Stew Recipe