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Mix and match your family's favorite vegetables for this main dish stew, which is served on a slice of bread.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4-quart Dutch oven or large pot heat oil over medium heat. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Add the potatoes,rots, brussels sprouts, onion, celery, and garlic. Cook and stir for 5 minutes more.

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  • Stir in broth and cider. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until potatoes are tender.

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  • Meanwhile, cut 6 thick slices lengthwise from loaf of bread. If desired, toast bread and halve slices.

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  • To serve, place bread on six individual plates. Divide stew among plates, pouring over bread. Top with cheese. Serve with fresh apple wedges. Makes 6 servings.

Nutrition Facts

461 calories; 12 g total fat; 4 g saturated fat; 16 mg cholesterol; 818 mg sodium. 72 g carbohydrates; 7 g fiber; 15 g protein; 9961 IU vitamin a; 45 mg vitamin c; 252 mg calcium; 5 mg iron;

Reviews

1 Ratings
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