lorets in boiling salted water for about 8 mins, until soft
arley and 3 cups of vegetable stock.
Bring to a
br>Prepare dough (see below) for Dumplings; set aside.
Using
nd return to the broiler for 30 seconds to brown cheese
old the potatoes into the vegetable stew and cook until heated through
dding them to the stew.
For the stew: Melt butter in medium
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
For the Stew:
Season the beef generously
ogether then cover and chill for 20-30 mins. Meanwhile, heat
o the pan) and fry for 1 minute on each side
nd combine.
Stir in vegetable juice, bouillon, hot pepper sauce
and saute, while stirring occasionally, for 3-4 minutes or until
For the stew, heat oil in a large
epper.
Roast the vegetables for 20 minutes or until tender
hen they're browning meat for a stew.) The pork cubes should
ightly browned or fry in vegetable oil until lightly browned (do
eat and simmer, partially covered, for 25-30 mins. Drain. Let
For the stew, heat the oil in a
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Heat butter in a large saucepan over medium heat. Cook shallots and garlic, stirring, until shallots have softened. Add flour and cook, stirring, for 1 min. Add stock, potatoes, tomatoes, harissa, cinnamon and 2/3 of the mint. Add 2 cups water and bring to a boil. Reduce heat and simmer for 30 mins.
Add squash and simmer for 20 mins. Add corn, peas and cherry tomatoes. Simmer for 10 mins. Season to taste. Serve stew sprinkled with remaining mint.