Cornucopia Stew

This stew is very easy to assemble.  It takes quite a bit of time to thoroughly cook the vegetables and that is why I use a higher oven temperature.  This is the perfect dish to serve on a cold day when you want something very satisfying.


1 ½ lbs. baby Dutch yellow potatoes, quartered
1 bag frozen peas
2 cups Brussels sprouts, cleaned
1 large yellow or red onion sliced in thin wedges
1 butternut squash cut in 1 inch cubes
16 oz. button mushrooms sliced in half
3 stalks celery, diced
1 bag baby carrots
1 small bunch kale thinly diced
1 32 oz box Emeril’s vegetable stock
2 T. organic Better than Bouillon vegetable base
2 large cloves garlic, minced
¼ t. dried rosemary
½ t. dried oregano
½ t. dried thyme
1 t. onion powder
1 t. kosher salt
½ t. ground black pepper
3 T. arrow root


Preheat oven to 450 degrees.  You could also use a crock pot and cook it on low.

Combine the potatoes, frozen peas, Brussels sprouts, onion, squash, mushrooms, celery and carrots in a large Dutch oven (7 quart is what I used).  Note:  if you don’t have a Dutch oven this size you can either use a large roaster or cut the recipe in half.  

Whisk the vegetable stock, bouillon, garlic, rosemary, oregano, thyme, onion powder, kosher salt and black pepper together.  Pour this mixture over the vegetables.  This will not cover the vegetables however, when they cook, water will be released. 

Cover and bake for 2 hours, stirring every ½ hour or so to coat all the vegetables in the broth.  Add the kale and arrow root, cook an additional ½ hour.  Once the Brussels sprouts and carrots are done the stew is ready to be served.  Serve with crusty whole wheat baguette.