Back in the Stew of things!

So, since the last time I loaded up a recipe so much has been happening. SHEWW! So I'm back and ready to share the things I've been making. This entry is from a recipe I found in the Rachael Ray Everyday magazine. Besides that I love a delicious bloody mary, I was really excited when I read that it was suggested to make this stew in a cast iron dutch oven since I recently received one as a gift from a former boss. How awesome right?!? So here is what's up in the this dish-

2 tablespoons extra virgin olive oil(evoo)
6 baby yukon gold potatoes, thinly sliced
6 ribs of celery, stalk AND leafy tops
1 yellow onion chopped
4 cloves of garlic thinly sliced
Salt and pepper
1/4cp tomato paste
2 tablespoons worcestshire sauce
1/2cp vodka (oh yeah!)
1 28oz can crushed or diced fire roasted tomatoes
32oz container of vegetable stock
Juice of 1/2 lemon
chopped cilantro

There were a few things I didn't add to this recipe because-1.)I couldn't find it or 2.) I just didn't want it. These ingredients are:

1 fresno or holland chile pepper thinly sliced
1 tablespoon prepared horseradish

Now although I used a cast iron dutch oven feel free to use a big soup pot if you don't have a dutch oven.

What to do-
1.)In the dutch oven heat 2 tablespoons EVOO over medium heat.
2.)Add potatoes, celery, onion, garlic and optional chile pepper. Season with pepper and salt.
3.)Cook, stirring until veggies are softened. Stir in tomato paste and worcestershire until fragrant.
4.)Deglaze the pot with vodka
5.)Stir in the tomatoes and vegetable stock and simmer to thicken, at least 10 to 12 minutes. Stir in lemon and horseradish(if desired).

Serve with a garnish of cilantro(a fabulously delish part, you need to do)

LOVED this stew and it's really so easy. Prep all your veggies before you start the process of making it and you'll look like a pro.

ENJOY!