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1 tbsp (15 mL) olive oil
2 cloves garlic, minced
1 lb (500 g) bologna, cubed
2 large carrots, peeled and cubed
1 small turnip, peeled and cubed
2 large Spanish onions, peeled and diced
8 cups (2 L) chicken stock
3 large potatoes, peeled and cubed
1 cup (250 mL) green beans
2 tbsp (30 mL) corn starch
2 tbsp (30 mL) water
½ bunch fresh parsley, chopped
1 bunch green onions, chopped
salt and pepper to taste


In a medium soup pot, heat oil over medium heat. Add garlic and cook until browned. Add bologna and sear meat on all sides; remove from pot and set aside.

To the same pan, add carrot, turnip and onion; cook for about 5 minutes, until slightly browned. Add stock to pot to deglaze. Allow stock and vegetables to simmer for about 15 minutes; add potatoes and green beans and continue to simmer until all vegetables are tender, about 5-10 minutes. Return bologna to pot.

In a small bowl, whisk corn starch and water to make a slurry. Bring stock to a roaring boil and whisk slurry into stew; boil until thickened, about 2-3 minutes.

Remove from heat; stir in fresh parsley and green onion. Season with salt and pepper and serve.

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