The Perfect Winter Stew

Last night I made a stew for a potluck that was a huge hit! This is big enough to make 8-10 bowls so it’s perfect for potlucks! Feel fee to cut in half if just serving the family (or make it all and have leftovers). It’s the perfect stew for a cold winter night. I served it with polenta on the side, or you can put in leftover brown rice. Adding grain will make it a 1 pot meal.

Perfect Winter Stew

1 tablespoon oil
2 garnet yams, small chunks
1/2 kabocha squash, seeded and small chunks
Pinch of sea salt
1 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon marjoram
1 teaspoon grated ginger
1 carton No-Chicken Broth
2 cups filtered water
1/2 teaspoon sea salt, and to taste at the end
2 celery stalks, cut on the diagonal
8 mushrooms, sliced
1 can kidney beans, washed and drained
Dash of cayenne, optional if you like a kick

Heat oil in soup pot. Saute squash and yam with pinch of salt for a few minutes. Add spices and coat veggies well. Add ginger, broth, water, and salt and bring to a boil. Simmer covered for 35 minutes, stirring occasionally. Add celery, mushrooms, and beans and simmer uncovered for another 20 minutes, stirring occasionally. Season to taste.

The longer you cook it the thicker it will get.

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  1. great recipe. I always make stews with squash. I just became a vegetarian, not a quite a vegan yet…I have dairy but do not eat eggs. thanks again for this wonderful website and recipes.

    1. Corrine, watch Forks over Knives….it may help you with your dairy.  I know it's on Netflix.  Congratulations on leaving the eggs and meat behind!  .  🙂

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