Vegetable stew

I know the weekend weather here in Atlanta probably won’t last. The cool temperatures will give way again to upper 80s soon. Nonetheless, I wanted to take advantage of the fall-feeling weather while I could, so I made a vegetable stew and some fluffy biscuits to go along with it.

For the stew you’ll need:

  • Half an onion, diced
  • 2 cloves of garlic, minced
  • 4 medium potatoes cut into bite-sized chunks
  • 3 cups of baby carrots, coined
  • 4 cobs of corn, corn cut off
  • 6 stalks of celery
  • Half an eggplant (I used what was left over from my vegan shepherd’s pie)
  • 1 zucchini
  • 1 cup of mushrooms
  • 2 cups of fresh green beans
  • 1 1/2 cans of tomatoes in oregano, basil, etc. (again, left over from the shepherd’s pie)
  • 1 box of vegetable stock (you know, the boxes with the spouts)
  • seasonings of your choice (I used garlic salt, basil, oregano, and LOTS-O-ROSEMARY!)

Put a little bit of canola oil in a large stock pot and sweat the diced onions until translucent. Add the minced garlic and cook just until you smell it (if you let it go too long, it will burn). Add the whole box of vegetable stock.

Add the vegetables in the order listed above (so the hardest go in first, and the softest go in last). Add your seasonings, stir, and let it cook on medium-low until the harder vegetables are soft (no one likes crunchy potatoes in a stew). Serve warm in large mugs!

Now on to the biscuits:

I found this recipe on Bakin’ & Eggs.


1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk (I used almond milk and it turned out just fine)
1 tablespoon milk or cream for brushing tops of biscuits


Preheat oven to 425 degrees.

Sift together twice flour, sugar, baking powder, salt and baking soda. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until dough just forms (dough will be moist). Do not over mix.

Turn dough out onto a well-floured (as in A LOT of flour, because the dough was super-wet) surface and knead gently 6 times with (SUPER) floured hands. Pat out dough into an 8- by 5 1/2-inch rectangle, reflouring work surface if necessary. Using a floured knife, cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares. Using a spatula, transfer biscuits to an ungreased baking sheet (I put parchment paper down), leaving 2 inches between each biscuit. Brush tops with milk or cream and bake on middle rack until pale golden, 12 to 15 minutes. Transfer to a wire rack and cool.

Yield: 6 biscuits

The result: a yummy, warm dinner for a chilly night!


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