2 onions, chopped
1 (8 oz.) pkg. fresh sliced mushrooms
6 garlic cloves, minced
10-12 red ripe tomatoes, chopped
2 vegetable bouillon cubes
1 yam, cubed
1/2 cup chopped green beans
6 potatoes, cubed
1 (16 oz.) bag baby carrots
1 (16 oz.) bag frozen whole corn kernels
1 (12 oz.) jar roasted red peppers, drained & chopped
1/2 cup chopped celery
1 pkg. chopped baby spinach
1/2 cup (1 stick) butter (or Ghee), divided
2 tbsp. Italian seasoning
1 tbsp. rosemary
1 tbsp. sage
1 tsp. cumin
4 tbsp. corn starch or all-purpose flour

In large pot melt 4 tablespoons of butter or Ghee on medium heat. Add onions and mushrooms. Sauté until onions are becoming caramelized. Lower heat and add garlic and spices. Sauté one minute.

Add tomatoes and vegetable bouillon cubes. When cubes have dissolved, add yam, green beans, potatoes and carrots. Cover and let simmer for 10 minutes. If tomatoes are not saucy enough, add a little water.

Add corn, peppers, celery and cover. Simmer for 5 minutes. Add spinach and allow leaves to wilt but not overcook, about 2 to 4 minutes. Remove pot from heat. Add balance of butter/Ghee to pot and stir.

Place 4 tablespoons of corn starch or flour in a bowl. Gradually add sauce from pot until roux is thin enough to be added to stew without creating lumps.

Return pot to heat and allow sauce to thicken.

Serves 10 to 12.

NOTES:

Try Ghee (clarified butter) instead of butter - if possible - tastes much better. Ghee can be purchased at an Indian/Mid-eastern store.

Another option is not to put the potatoes in stew at all. Make mashed potatoes and place mashed potatoes on top of each bowl of stew.

If you use Knorr's vegetable bouillon cubes, stew will taste like beef.

Recipe may be halved.

Submitted by: Daya