Layered Potato Stew

Submitted by: Renee Tougas
Recipe by: Mary McDougall

Servings: 4-6 hearty meal

Adapted from Mary's original:

Vegetables:

• 8-10 potatoes - sliced
• 1 large onion/leek - sliced
• 2 carrots - sliced
• Whatever vegetables you want, some ideas: Green beans, Cauliflower, Corn, Peas

  You can add a mixed bag of frozen vegetables for easy preparation.

Sauce:

• 3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce - flexible on what tomato product you want to use
• 1/4 cup soysauce
• 1 tsp thyme
• 1 tsp dry mustard
• 1 tsp basil (I used frozen basil cubes I made from summer's abundance of basil - basil blended with a bit of water and frozen in ice cube trays)
• 2 tsp chili powder
• 1/2 tsp cinnamon (or less - adds a unique interesting taste)
• 2 tbsp parsley flakes

Layer the vegetables in crockpot in order given. Mix together ingredients for sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.

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