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Greek Vegetable Stew

Here's how you make Greek Vegetable Stew
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  • Servings: 7
  • Prep: 10m
  • Cook: 42m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 2/3 cup olive oil (divided)
  • 1 cup coarsely chopped (8 ounces) yellow onion
  • 1 bulb (8 ounce) fennel (trimmed, quartered, and thinly sliced)
  • 1 pound potatoes (cut in 1 1/2-inch cubes)
  • 2 pounds green peas (fresh)
  • 2 cups water, divided
  • 3 whole (9 ounces) carrots (peeled and sliced)
  • 1 teaspoon fennel seed, crushed
  • Salt and pepper
  • 1/3 cup fresh lemon juice
  • 1/2 cup chopped fresh dill (divided)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat 1/3 cup oil in a Dutch oven.

  • Step 2: Add onions and saute over medium heat for 2 minutes.

  • Step 3: Add fennel bulb and saute for 5 minutes, or until soft.

  • Step 4: Add potatoes and saute for 4 minutes more.

  • Step 5: Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.

  • Step 6: Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

  • Step 7: Add remaining water, lemon juice, remaining oil and 1/4 cup dill.

  • Step 8: Stir well.

  • Step 9: Simmer for 10 minutes more, or until vegetables are tender.

  • Step 10: Sprinkle with remaining dill.

  • Step 11: Serve warm or at room temperature.

We hope you enjoy this recipe!

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