Here is the original recipe:
Winter Vegetable Stew
- 1 can (28 ounces) Italian-style pear-shaped tomatoes
- 4 medium red potatoes, cut into 1/2 inch pieces
- 4 medium stalks celery, cut into 1/2 inch pieces
- 3 medium carrots, cut into 1/2 inch pieces
- 2 medium parsnips, peeled and cut into 1/2 inch pieces
- 2 medium leeks, cut into 1/2 inch pieces
- 1 can (14 1/2 ounces) vegetable or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Now here is what I changed:
- I did not use parsnips
- I used beef broth instead of chicken or vegetable broth
- I added mushrooms to the stew
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