Root Vegetable Stew

The temperature drops and what's the first thing I do?  Make stew!  Oh how I love stew!!!
I must say, this is a take on a beef stew that I used to make, I'm going to do basically the same thing, minus the beef.  I use red wine in this recipe.  If you don't partake in drinking of vino, there's no need to go out and buy a bottle.  Just add more water!  (or veggie stock)

I normally begin this recipe by opening the bottle of wine, to let it breathe (if you believe that, you don't know me).  After pouring myself a glass of vino, I begin the process of getting this stew ready.  Wash everything really well.  Peel the carrots & celery.  Roughly chop the onion, carrots, celery, and I only used the white parts of the leek.

In the above picture, please ignore that my celery is MUCHO larger than all the other vegetables.  I keep my celery large, as to remove it before the hubby gets home.  For some reason he *thinks* he doesn't like celery.  And for some stranger reason, he thinks Pine Sol smells like celery & I can't clean with Pine Sol. Woooah, getting back on task!

In a pot, add EVOO on medium heat.  Once it's warm, add the onion & garlic.  Let it cook for awhile (oh how I LOVE the smell of onion & garlic cooking) then add the carrots, celery & leek, potatoes.  Also 1 cup of barley.  Cover all the vegetables with water, then add 1 bay leaf and some rosemary.  As the barley begins cooking, you'll have to add more water, as it will absorb the broth.

As the stew was cooking, I opened my fridge and had a zucchini, bell pepper, tomato and jalapeno screaming at me!  They were telling me that they wanted to be in the stew too....sooooo, I gladly obliged and diced 'em up & dumped 'em in.

Let cook for several hours.  Don't forget, as the barley cooks, the water will go down, so be sure to make sure you keep adding either water or vegetable broth.

A delicious stew packed full of yummy goodness!
For the toast:  I roasted a head of garlic (cut the top off & drizzle with EVOO.  Wrap in foil, put under your broiler on high for 20 min).  Dice up the garlic cloves, add a dab of EVOO and a touch of salt.
Amazing bread to sop up all that yumminess!!!