Winter Vegetable Stew
Vegetables are earthy, hearty, and warming. Broth is sweet and tangy. An interesting combo. Reminds one of Peter Rabbit when eating.


2 onions, chopped
2 celery stalks, chopped
2 tablespoons olive or vegetable oil
2 medium carrots
2 parsnips
2 large potatoes
10 oz. green beans
1 Tablespoon chopped fresh dill (1 teaspoon dried)
1 Tablespoon chopped fresh marjoram (1 teaspoon dried)
1 cup beer or vegetable stock
1 1/2 cups water
1 green or red bell pepper
2 cups sliced mushrooms (~6oz)
1 Tablespoon Dijon, or more to taste (actually, I'd start with 2 or 3 T and work up from there...)
1 tablespoon molasses (we used less than 1 T maple syrup, and it was too much)
salt and ground black pepper to taste


In heavy pot, saute onions and celery in oil until onions are translucent.
Peel and coarsely chop carrots and parsnips, and stir them in.
Cut potatoes into 1 inch cubes.
Stem and halve green beans.
Add potatoes and green beans to pot, along with the dill, marjoram, and liquid (water and beer/stock).
Bring to a low boil.
Coarsely chop bell pepper, slice mushrooms, and stir them in.
Add mustard and molasses.
Simmer 10 minutes, until potatoes are tender.
Add pepper and salt to taste.




Moosewood Cooks at Home, pg. 220