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Bloody Mary Vegetable Stew

February 2011
Bloody Mary Vegetable Stew

by 3 people

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Makes: 4 servings

  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 6 baby yukon gold potatoes, very thinly sliced
  • 6 ribs  organic celery stalks and leafy tops, thinly sliced on an angle
  • 1 onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1 fresno or holland chile pepper, thinly sliced
  • Salt and coarse black pepper
  • 1/4 cup tomato paste
  • 2 tablespoons worcestershire sauce
  • 1/2 cup vodka
  • 1 28 ounce can  crushed or diced fire-roasted tomatoes
  • 1 32 ounce container  (4 cups) chicken or vegetable stock
  • 1 tablespoon prepared horseradish
  • Juice of 1/2 lemon
  • A handful flat-leaf parsley or cilantro, chopped
  • Crusty baguette, hot sauce and extra EVOO to pass around the table
  1. In a large dutch oven or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the potatoes, celery, onion, garlic and chile pepper as you chop them and season liberally with salt and coarse black pepper. Cook, stirring, until softened, 6 to 7 minutes. Stir in the tomato paste and worcestershire until fragrant, about 1 minute. Deglaze the pan with the vodka.
  2. Stir in the tomatoes and chicken (or vegetable) stock and simmer to thicken, 10 to 12 minutes. Finish the stew with the horseradish and lemon juice; garnish with the parsley (or cilantro). Pass the bread at the table and the hot sauce and EVOO for drizzling.