Bountiful Autumn Stew
1/2 Stick salted butter
1 sweet onion, julienned
3 carrots, peeled and cut into coins
3 cloves garlic, minced
1 tsp coarse black pepper
1 tsp sea salt
1 tsp fresh rosemary, minced
1 tsp garlic and herb seasoning
1 quart chicken broth
2 large Russet potatoes, diced
2 Cups cooked chicken, diced
2 Cups cooked rice
2 cans stewed tomatoes
1 green bell pepper, diced
In a large soup pot, melt the butter. Add the onion and carrot, and let cook over medium heat for five minutes or until slightly soft.
Add the garlic and cook for one minute.
Add the salt, pepper, rosemary, and the garlic and herb seasoning.
Pour in the chicken broth and immediately add the diced potatoes. Cover and let the soup simmer for 20 minutes to soften the potatoes.
Add the cooked chicken, the rice, the stewed tomatoes, and the bell pepper. Simmer for five more minutes to allow the flavors to meld.
Ladle the stew into bowls and enjoy piping hot.
Pairs Well With
My Grandmother was only with us 65 short years, but the memories she created through her wonderful cooking, will live forever in my mind. Her dishes were prepared with the greatest of love and made you feel special to get to partake of them. The hearty soups that she used to steep on her tiny stove would fill the house with the scents of onions, chicken broth, and sweet carrots. She would tend to the bubbling pot of soup while chatting with us about our day. Our bellies would growl with anticipation, waiting for the potatoes to soften and the flavors to meld, before grandma would ladle up big bowls for us to eat. I created this Bountiful Autumn Stew for my own family, as it reminds me so much of the flavors of my Grandmother's kitchen. It's a feast for both the senses and the soul, and is certain to warm you on the coldest of days.