Vegetable Stew and Spinach Salad


This was a really nice Sunday Dinner.  I put together an odds and ends stew for tonight.  I think soups and stews are a great way to use up the little bits of all different types of veggies you have at the end of the week.  Pickup is tomorrow and I turned the few stragglers I had into a delicious steaming dinner for the Buck and Anderson crews.  I started with about 4 cups of stock into the crock pot.  You can use veggie broth or chicken stock, whatever you have on hand or in the freezer.  I got that warming in the crockpot while I started prepping a few potatoes.

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I chose two of my good sized potatoes to peel and chop.  I’m not sure what the variety was but one of my potatoes turned out to be a really beautiful pink potato!  It looked really fun in the final product!

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I added my Springdell carrots here is the before and after shots…

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I had two stalks of celery in the fridge so those went into the crockpot as well.

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I let this cook away for an hour before I added the corn from 3 cobs into the pot.

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This cooks for a total of 3-4 hours on high.  When it is finished I used a potato masher to lightly mash a bit of the stew for added thickness and added about 2/3 a can of evaporated milk.

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Season the stew with salt, pepper, garlic powder or any spices that fit your liking.  

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I served this with crusty bread, bacon bits, and shredded cheddar cheese.  On the side was a simple spinach salad with chopped apples and cheddar.

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All and all, a great meal.  For dessert tonight I used up my extra apple pie filling with these quick puff pastry treats. (You can see the centerpiece of the fall acorn squash on the table too!)

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Have a great night all, tune in tomorrow for the Show post.  Goodnight!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.