Prep time: 45 minutes
Cook time: 75 minutes
This is one of my all-time favorite go-to recipes. It is comfort food meets ultra-healthy. I learned how to make baked stew as a teenager from my friend Kelly. It was never a written recipe—that I know of. It was more of a stand-in-the-kitchen-and-learn-from-my-friend-recipe. I have written it down for you, but just so you know, it can be modified with many types of veggies, depending on what is in your fridge at the time. I like to make a big batch, as it is one of those dishes that tastes wonderful warmed up the next day—and the day after.
1 large onion, diced
1 sweet red pepper, diced
5 sticks celery, sliced thin
3 cups broccoli, cut into small florets
5 medium red potatoes, diced with skins left on
1 large sweet potato, peeled and diced
4 carrots, peeled and sliced
¼ cup olive oil
1 tsp salt
Sauté first three ingredients for 5-10 minutes. Prepare all other ingredients and place in a large bowl. Add sautéed veggies to the bowl and pour in olive oil and salt. Use large spoon or clean hands to mix thoroughly. Place in Dutch oven or casserole dish. Place uncovered in 400-degree oven for 45 minutes.
1 cup cashews
1 ½ cup water
1 Tbsp Better Than Bouillon or another vegetable bouillon
Place ingredients in blender and blend until smooth.
After vegetables have cooked for 45 minutes, pour gravy in and cover with a lid or tinfoil. Place in oven for 30 additional minutes.