Mountain & Foothill Stew
4 cups water or vegetable stock 2 cups diced potatoes 1 cup chopped carrots 1 tsp minced garlic 1 Tbsp minced celery ¼ cup oil 1 cup chopped leeks 1/3 cup minced onion 3 Tbsp cornstarch or flour ½ tsp salt ½ tsp pepper ¼ tsp dried oregano ¼ tsp dried thyme 1/8 tsp ground cardamom
In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.
Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.
Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.
Makes 4 servings.
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