Basque Vegetable Stew(Serves 8)

• 3 Tbsp. butter
• 1 large onion, sliced thin
• 2 large garlic cloves, minced
• 8 to 10 red new potatoes, unpeeled and sliced in 1/4-inch slices
• 3 large firm tomatoes, chopped
• 4 large carrots, sliced in 1/8-inch slices
• 1 1/2 c. sliced celery
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. parsley
• 1/3 to 1/2 c. chicken broth

1. Melt butter in a Dutch oven and saute onions and garlic until onions
2. are
3. translucent
4. and soft.
5. Add potato slices; cover
6. and simmer,
7. stirringtften until potatoes are almost tender, about 20 minutes.
8. If necessary, add more butter.
9. Add tomatoes, carrots, celery, salt and pepper; cover and continue cooking
10. on low
11. heat until carrots are tender, about 20 minutes.

butter, onion, garlic, red new potatoes, tomatoes, carrots, celery, salt, pepper, parsley, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582164 (may not work)