It is a very well known fact that I am not a person who enjoys winter. Growing up in LA, I became very spoiled with constantly good temperatures. Winter was a time where I needed perhaps a light long sleeved jacket, but usually could still manage in a t-shirt. However, in the mountains where I now live, the snow is piled high. It covers the tops of picnic tables in many areas and my feet sink down, almost to my knees when I walk. Lately, we have been having many cold rainy days. The perfect weather for a hearty stew after a days work. This stew is super simple, and many of the ingredients are ones that you probably have in your fridge. I hope you enjoy it as much as I did.
Mushroom & Sweet Potato Stew
Yield: 4 Servings
1 tbsp Olive Oil
5 Garlic Cloves, chopped
1 Onion, chopped
4 Carrots, chopped
5-7 Celery, chopped
3 Sweet Potatoes, chopped
1 8oz Box of Mushrooms, quartered
2 cups Water
*salt (to flavor)
- Heat oil in a large saucepan. Saute the onions and garlic for 5 minutes over medium heat. Then add celery and carrots, saute for another 5 minutes.
- Add mushrooms and stir occasionally for another 5 minutes. Finally, add the sweet potatoes, spices, and 1/2 cup of water. Turn heat to low and cover for 30 minutes.
- Add another 1/2 cup water.
- Make a roux by mixing 2 tbsp. olive oil and 2 tbsp flour over medium heat in a small pan for about a minute. (The mixture will thicken and then seem to liquefy just a tad). Add to the stew pot. Then add the remaining cup of water and stir well. Leave on stove for another 15-20 minutes on low to thicken.
- While the stew is in the final phase you can put some bread rolls in the oven to enjoy with the stew. Also season with salt if so desired.
I made my rolls from the Trader Joe’s garlic herb pizza dough mix. It tasted great with this stew.