Veggis Stew

📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Soups A hearty and comforting vegetable stew simmered with apple cider and served over crusty bread with melted cheese. Perfect for a cozy weeknight dinner.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	30 mins	None	6 servings

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🔪 Key Equipment

• Large pot
• Chef’s knife
• Cutting board

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Ingredients

Ingredients

Measurements	Ingredients	Prep / Notes
2 T	Olive oil	None
3 T	Flour	None
1/4 t	Salt	None
1/4 t	Pepper	None
1#	Potatoes	None
1 1/2 c	Carrots	Or 3 parsnips
8	Brussel sprouts	Or 9 oz. frozen green beans
2 stalks	Celery	None
3 cloves	Garlic	None
14 oz.	Veg or chix broth	None
1 1/2 c	Apple cider	None
1	Unsliced loaf bread	None
As needed	Cheddar or Swiss cheese	None

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Instructions

Step 1: Sautéing

1. Heat 2 T olive oil, stir in 3 T flour, 1/4 t salt, and 1/4 t pepper, stirring for 2 min.
2. Add 1# potatoes, 1 1/2 c carrots, 8 brussel sprouts, onions, 2 stalks celery, and 3 cloves garlic. Cook for 5 min.

Step 2: Simmering and Serving

3. Stir in 14 oz. veg or chix broth and 1 1/2 c apple cider. Bring to a boil, reduce to a simmer, uncovered for 20 minutes until potatoes are tender and done.
4. Cut 6 slices bread from the 1 unsliced loaf bread. Place on 6 plates, divide the stew over bread, and top with Cheddar or Swiss cheese.
5. Serve with apple wedges.

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💡 Make-Ahead & Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving over freshly cut bread.

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Original Recipe Scan