by Aleathea Modlin

Created on: February 11, 2009   Last Updated: February 12, 2009

Fall and winter always seems to bring out the warmth in the Kitchen. Fall always seems to be the time of year that my stew is brewing in the pot. My oldest son loves mom's stew and once that weather starts to cool and there is canning going on in the kitchen he quick to ask for that favorite stew. Now in the fall I do try and use as many fresh garden vegetables as possible. Which I have to admit makes for a much tastier stew.

Now my best secret comes with the tomatoes that I use out of the garden. My garden holds all varieties of tomatoes from Big boy to pear yellow and rainbow orange. I also plant the varieties of peppers as well; we have red, yellow, orange and purple bells every year.

Fresh potatoes straight from the garden with those nice long white and bright orange Carrots. The second harvest of peas are normally about ready once fall hits as well as those green bean plants are putting out heavy each day.

Bring in a few Onions and MM all is needed is some stew meat and we are ready to start cooking. Know with these hard times I have found that I do so much enjoy cutting up my own meat and well it is much cheaper to by a nice roast and cut it up myself in the size I need for my little ones.

Well enough of all this and lets get these ingredients down and get to cooking.

I will give two sets of directions with this stew. The first set will be for a nice quick stew throw together and ready in about an hour an half. The second set of directions will be for a nice slow all day in the oven or on top of the range.

Now for those really cold days maybe a nice loaf of fresh bread may be in order as well to have cooking to bring even more life into your stew. Sprinkle your bread with onion and garlic and a little cheese in the bread and MM a tasty treat to go along with your stew.

Well lets see what those ingredients are:

Servings 6-8

Prep time- 45 min.

Cook time: 1 1/2 hours.

-Stove top method for quick results

2-3 lbs of stew meat (or your favorite roast cut up )

2 Med Onion's ( ellow and red are very nice)

1/2 pepper of yellow, red and purple and orange diced up

3 gloves of garlic pealed and ready go crush

A variety of tomatoes peeled and DE-seed and then cut up juice set aside for broth preparation.

2 lbs of carrots cut up (length wise or in little circles)

6 lbs of potatoes washed and diced (leave the peal on for more vitamins and flavor)

1/2 to 1 cup of peas, washed

4 stalks of celery diced

1 lbs of green beans cleaned and cut

4 tablespoons olive oil (may substitute with your favorite)

Flour

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