Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Hearty Brown Stew




Source of Recipe


HybridOwner


List of Ingredients




2 medium or large onions (depending on how much your family likes onions), sliced or chunked
2 celery stalks, sliced
2 large carrots, sliced
2 large potatoes, chunked
1/2 - 1 c fresh mushrooms, quartered
3-4 garlic cloves, crushed
2 c vegetable broth or water
1/4 c soy sauce
1/4 c apple juice or cider
1/2 tsp ginger, grated
1/2 tsp marjoram
1/2 tsp thyme
Sea or Kosher Salt & Cracked Black pepper, to taste (opt)

3 tbsp Corn starch
1/2 c cold water

Recipe



Combine all ingredients, except cornstarch, in a large pot. Bring to a boil, lower heat, cover, and simmer about 1 1/2 hours until vegetables are tender. Mix cornstarch with water. Slowly add to stew. Stir until thickened.

NOTE: This can also be made in crockpot. Follow directions above, but cook on HIGH 6 hours or on LOW for 8-10 hrs. Add the cornstarch/water mixture just about 15 minutes before serving and stir until thickened. (I turn the crock to HIGH for this)