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Byzantine-Style Veggie Stew

Submitted by Miss Danielle on Mon, 05/28/2007 - 4:04pm.
Ingredients: 
  • 2 cups Onions, coarsely chopped
  • 4-5 cups Potatoes, peeled and chunked
  • 2 cups Sweet Potatoes or Yams, peeled and chunked
  • 2 cups Carrots, chunked
  • 1/2 cup Parsley, fresh, chopped
  • 1 cup Celery, chunked
  • 1/2 cup Peas, fresh or frozen
  • 1/2 cup Green Beans, fresh or frozen
  • 1/2 cup Pine Nuts or Walnuts
  • 4 oz. Tomato Paste
  • 4 Bay Leaves
  • 1 tsp. Marjoram, dried
  • 1/2 tsp. Pepper, ground, black
  • Approx. 8 oz Lemon juice, red grapefruit juice or water
Instructions: 

1) Put all ingredients in a casserole dish and place in oven at 350 degree F. Mix the stew about every 20 minutes, adding liquid as you go to keep the mixture thick but not dried out. Cook for 1 hour.

2) Remove Bay leaves before serving.

Notes: 

You could easily do this dish in a large pot on the stove. It might be easier to keep an eye on it and adjust the taste as you go along. I haven't tried this dish yet, but if I were to do it on the stovetop, this is how I would attack it:

1) Put a bit of oil in the bottom of the pot. Add onions and some garlic. Cook over med-high heat for 3 minutes.

2) Add carrots, celery, potatoes and/or sweet potatoes. Cook for another 5 minutes, stirring occasionally.

3) Add the rest of the ingredients. Let it come to a soft boil, then lower heat. Simmer, covered, for an hour, stirring occasionally and adding liquid as needed.