Email to Cat      

Vegetarian Brunswick Stew

Source of Recipe


The Rosebrook Inn Kitchen






List of Ingredients



• 1 Tbsp vegetable oil
  
• 1 Tbsp butter
  
• 1-1/2 cups chopped onion
  
• 2 cloves garlic, finely chopped
  
• 1 Tbsp all-purpose flour
  
• 2 tsp dried thyme
  
• 2 cups vegetable broth
  
• 1 large red-skinned potato, coarsely chopped
  
• 1 carrot, peeled and thinly sliced
  
• 1 (10-oz.) pkg. frozen lima beans
  
• 1 (14- to 16-oz.) can stewed tomatoes
  
• 1-1/2 cups frozen corn kernels
  
• 1 Tbsp brown sugar
  
• 2 tsp Worcestershire sauce
  
• 2 tsp cider vinegar
  
• 1/4 to 1/2 tsp Tabasco sauce
  






Instructions



1. In a large deep skillet or Dutch oven, heat the oil and butter. Add the onion and cook over medium heat, stirring occasionally until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Stir in the flour and thyme and cook, stirring constantly, for 2 minutes. Add the broth and bring to a boil, whisking until the sauce is smooth and lightly thickened.
   
   
2. Add the potato, carrot, and lima beans. Cover, reduce heat to medium-low, and cook for 10 minutes. Add the tomatoes and corn and simmer uncovered until all the vegetables are tender, about 15 minutes. Add a bit more liquid if the stew seems too thick. It should be of a spoonable, stew-like consistency; not too soupy.
   
   
3. Stir in the brown sugar, Worcestershire, vinegar and Tabasco. (Can be made 1 day ahead and refrigerated. Reheat gently before serving.)
   
   Serve the stew in shallow soup bowls with big, warm squares of golden corn bread.