This is a recipe that I originally posted two years ago. Back then I knew nothing about food photography. This is the picture I published with the recipe:
You totally want to make that, right? I know you don’t. But I want you to make this stew. It’s delicious. So I made it again and took new pictures.
Believe it or not, that’s the same stew. What a difference proper lighting, white balance, and staging can make, huh?
You get new photos. My family got a great supper. I think it’s a win-win. And if you get in the kitchen, and make some for yourself, we’ll have a win-win-win. What are you waiting for?
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 1/2 cup carrot, diced
- 4 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 2-3 medium potatoes, scrubbed and diced
- 1 cup frozen corn niblets
- 4 cups water
- 2 tsp vegetable stock concentrate/soup base
- 1 tsp each of these dried herbs--rosemary, thyme, basil, sage, and oregano
- 1 tbsp dried parsley
- 5 teaspoons tamari
- 2 tbsp white flour
- salt and pepper, to taste
- 1 cup frozen peas
- 1 cup white flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp dried parsley
- 1/2 cup unsweetened non-dairy milk (I used almond milk)
- 2 tbsp oil (I used olive oil)
- 1. In a soup pot, saute the onions until they are starting to brown, then add the carrots and garlic, and saute another 5 minutes, or until the garlic is softened.
- 2. Add the potatoes, sweet potatoes, corn, water, soup base, herbs, and tamari. Simmer over medium heat, until the potatoes are softened.
- 3. In a separate bowl, combine the 2 tablespoons of flour and 1 cup of broth, taken from the pot.
- 4. Whisk until smooth; and add the flour/broth mixture back to the pot, stirring while adding.
- 5. For the dumplings, stir the dry ingredients together in a medium sized bowl.
- 6. Stir in the milk and oil. Combine with a fork until just moistened.
- 7. Drop the mixture by tablespoonful into the stew. Simmer for about 5 minutes.
- 8. Cover the pot and simmer for another 15 minutes. Do not lift the lid while the dumplings are cooking.
- 9. When the dumplings are done (they'll be firm, but still a little doughy), stir in the peas. Then season with additional salt and pepper to taste.
- 10. You can serve the stew right away, or transfer to an oven safe casserole dish and keep warm in the oven.