Instructions: * Original was 1/4 cup olive oil

In large mixing bowl, combine tomatoes, potatoes, carrots, celery, squash, beans, cauliflower and pepper. Set aside. In large Dutch oven over saucepan, heat oil over Medium-High heat. Cook onions, covered, about 4 minutes or until softened. Stir in garlic. Cook another minute. Stir in vegetables, beef stock and tarragon. Stir to combine and cook, covered, over Medium-High heat until vegetables are tender-crisp, about 8 to 10 minutes. Stir in salt and pepper; serve at once.

Makes 8 cups.

NOTES : This colorful Romanian stew uses a variety of vegetables that can be varied with your favorites. Substitute eggplant for the squash, turnip for carrots, and cabbage for celery. You can prepare the vegetables ahead and simply cook at the last minute.

Bobbies Notes: I am sure this could easily be made into a vegetarian dish by substituting vegetable broth or bouillon for the beef broth.

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