It looks like we can kiss summer goodbye here in ye olde northe. The nights are quite cool (threats of frost) and the days, while sunny, have that fallish nip in the air. Suffice it to say the bike ride into campus in the morning is a tad chilly. Weather like this makes me think of pumpkins, beautiful leaves, and tasty stews like this one. I love the whole potatoes and baby carrots because they give it a really hearty look and texture.
INGREDIENTS - 2 tbsp oil - 1 large sweet onion, halved and sliced - 2 ribs celery, diced - 1 leek, chopped - 2 cloves garlic, chopped - 1.5 lbs mixed baby potatoes (red, yellow, white, purple) - 2 cups baby carrots (or more) - 1 can mixed beans, rinsed and drained - water - 1 tsp sage - 1 tsp oregano - 1 tsp coriander - 1/2 cup finely chopped fresh parsley - 1 tbsp HP or A1 sauce - 2 tbsp soy sauce - salt and pepper - 2 cups frozen peas - 1/4 cup flour - generous 1/2 cup soy milk
METHOD 1. Heat oil over medium heat in a large pot. Saute onions, celery, leek, and garlic for 7-10 mins, until soft and translucent. Add potatoes, carrots, and beans and mix well. 2. Add enough water to cover veggies about 3/4 of the way (i.e. some veggies should be poking out of the water). Add seasonings (including parsley) and sauces and bring to bubbling. Reduce heat, cover, and simmer for 15-20 mins, until potatoes and carrots are soft. 3. Put flour and soy milk in a container with a tight-fitting lid and shake to mix together. Add to stew with peas and bring to bubbling. Add more liquid, or more flour mixture to get the consistency you like. Adjust seasonings to taste and serve.