Flavorful and hearty, this stew will take you to the French countryside in just moments, warming your belly and calming your mind. A perfect dish for family dinners by the fire, or a lunch to be heated up at work, this stew covers all the major food groups, with textures as diverse as the aromas it boasts. It’s as simple as you want it to be; feel free to replace the fresh tomatoes with a puree, or skip some veggies and replace them with your own.
- 2 tablespoons ghee or clarified butter
- 6 ounces sliced leek
- 6 cloves garlic, crushed and chopped
- 4 ounces white onions, chopped
- 5 tomatoes, pureed
- salt and pepper, to taste
- 15 ounces carrots or baby carrots
- 10 ounces white pearl onions
- 14 ounces baby potatoes, cut in half
- 10 ounces turnip, cut in wedges
- 10 ounces celery root, cut in sticks
- 10 ounces Brussels sprouts
- 4 cups chicken stock
- 2 tablespoons tomato paste (optional)
- 2 tablespoons goat butter (optional)
Clean and cut all vegetables into small pieces.
Make a tomato sauce or used canned tomato sauce for the base of the stew.
Heat a pan, and add ghee, followed by the onions, leeks, and garlic.
After 2 minutes, add tomatoes, herbs, and seasoning.
Add about 1 cup of chicken, and let cook for a few minutes.
Take all the ingredients out of the pan, pour into a blender and puree. Return the puree back into the pot, adding more chicken stock to your desired thickness. Add in the vegetables.
Cook for 20 to 25 on medium heat, partially covered. Note that some vegetables will cook faster than others, which will give diverse textures to the stew.
- Total Fat
- Saturated Fat
- Dietary Fiber