Friday, October 8, 2010

Veggie Stew Recipe

To celebrate having a new stove and dishwasher, marking the first time we could cook at home for about 2 months, I made some stew. Some of my friends know of this stew. This time, especially after some persuading from others, I have decided to write down a recipe. So here it is. 


The measurements may be a little rough, but stew is pretty lenient. Also, it is worth noting that this is my super-easy "semi-home-made" version of this. When I'm feeling up to it, I'll cut up and otherwise prepare a whole bucket o' fresh veggies. However, this is almost as good at about 1/10th the effort.


1 14.5oz can of vegetable broth
1 14.5oz can of sweet corn
1 14.5oz can of peas
1 14.5oz can of sliced carrots
1 14.5oz can of garbanzo beans (chickpeas)
1/2 or 1 can of pinto beans
2 14.5oz cans of 'new/baby' potatoes
1 14.5oz can of diced tomatoes
1 large (30oz?) can of tomato sauce
1 cup frozen (or fresh) mukimame (shelled edamame)
1/2 cup uncooked 'minute' brown rice
1 cup frozen diced onion OR 1 medium white onion
1 tbsp diced garlic (2 large cloves)
1 tsp Mirin
1 dash of 'Italian seasoning'
2 tsp of chili powder
2 tsp or more of cayenne pepper, to taste
1 tsp or more ground black pepper, to taste


*Note: get the reduced salt or no salt canned vegetables whenever possible. Also to avoid: the cheapest can. It's never worth it. Get your green giant or del monte or whatever and enjoy it. You can spare the extra $1.50 total.



  1. Heat a large stockpot on a med-high burner. Once it's warmed up, add about a tablespoon of whatever lubrication you prefer. All I had on hand at the time was seasoned wok oil, which worked great. Olive oil would work great too.
  2. Add the onion, sauté until translucent. Add the garlic as the onions are just starting to turn. You don't want to burn the garlic. 
  3. At around the same time as the garlic, add your mukimame. If you are using fresh or thawed, add them a little later. If you're confused about this whole mukimame/edamame thing: soybeans. Soybeans out of the shell. That's what I'm talking about.
  4. You want the mukimame to get just a little bit of brown to some of them. This helps make them a little chewy later, which is delicious. The onions can be a little brown in places, but generally translucent.
  5. Before anything starts to burn (or if it does), add the whole can of veggie broth and stir it up to get any goodies off the bottom of the pot. (Deglazing, sort of)
  6. At this point, add the corn, peas, carrots, garbanzo beans, pinto beans, and potatoes. Make sure to drain each can first. Some bean juice is not just okay but good. For the potatoes, you'll need to cut out any eyes that escaped the machines and slice the potatoes into roughly bite-sized chunks before you add them. One benefit of using canned potatoes is that you can leave larger chunks and they will still cook through, as they are already par-cooked.
  7. Add the spices and the Mirin. Stir thoroughly.
  8. Bring to a low boil, then cover and reduce temperature to simmer. Simmer for 15-20 minutes, stirring occasionally. 
  9. Add the rice. Stir. I used about 5 'small handfuls' of rice, so I'm estimating 1/2 to 1 cup, uncooked. Use 'minute' rice.
  10. Add the diced tomatoes and tomato sauce. Stir thoroughly.
  11. Bring back to a simmer. Cover and simmer for 50 minutes, stirring occasionally.
  12. Enjoy!

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