Vegan Summer Stew ala Zipdrive
1 large onion, sliced
1 clove garlic, sliced
2 tablespoons olive oil
3 ounces turnip, cubed
6 ounces baby carrots, sliced
6 ounces new potatoes, diced
6 ounces cauliflower florets
8 ounces zucchini, sliced
2 1/2 cups vegetable stock
2 tablespoons cornstarch
3 tablespoons water
16 ounces canned tomatoes, crushed with juice
3 tablespoons chopped fresh parsley
fresh herbs to taste
salt and pepper
vegetable cooking spray (or up to 3-Tbs oil)
2 lbs. sirloin, cut into 2" chunks
In large pan, soften onion and garlic in oil, covered, over low heat.
Brown meat chunks.
Then add the vegetables and brown 5-6 minutes, stirring and turning.
Gradually add stock, stirring and bring to a boil, then stir in the cornstarch and water mixture.
Add the tomatoes with their juice and stir well. Add the herbs, plus any spices you like.
Season with the salt and pepper.
Turn the heat down and cover the pan tightly.
Simmer gently about 20 to 25 minutes.
Stir occasionally and add a little water if needed.