Vegetable Stew
Course
Main Dish
Cuisine
Swazi
Servings
10
people
Servings
10
people
Ingredients
4
medium
onions
diced
2
Tbl
olive oil
2 28 oz
can
diced tomatoes
28 oz
can
crushed tomatoes
5
carrots
diced
4
stalks
celery
diced
1
green pepper
diced (optional)
8-10
potatoes
peeled and cubed (about 8 cups)
1
Tbl
roast beef base
or bouillon cubes
1
tsp
rosemary
1
tsp
powdered garlic
1
tsp
thyme
1
tsp
pepper
3/4
cup
marsala wine
2
cups
peas
frozen
Instructions
Sauté onions in olive oil until translucent.
Add carrots and celery and sauté a few minutes.
Add remaining ingredients, expect peas, and simmer until vegetables are soft, stirring occasionally.
Serve as is or over Luphuftu or rice.
Use frozen peas as garnish and to help cool stew down.