1. Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish. 2. In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce. 3. In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid. 4. Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit. 5. Serve with rolls, crackers and butter. 6. Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter. 7. To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
