From the Vermont Earth Institute Local Foods Potluck

2 large onions
3 medium carrots, sliced into rounds
3 cloves garlic, minced
6 whole frozen tomatoes
3 ice-cubes of tomato paste
1 cup dried apple, chopped into chunks
1 cup apple juice
1 tablespoon fennel seeds
1 tablespoon dried parsley
3 small sprigs fresh thyme
1 sprig rosemary
1 butternut squash
1 cup celeriac root, chopped
1-2 tablespoon olive oil

Saute onions and garlic in olive oil. Take whole frozen tomatoes and run under hot water and rub off the skins. Let sit 5 minutes, core and chop. Add to onions. Chop dehydrated apples and add to stew, along with apple juice. Cut half-inch slices of celeriac root and then peel with an ordinary potato peeler; add to stew. Add spices and simmer for an hour.  About half an hour before serving, cut carrots into rounds and add to stew. Peel and chop squash into chunks and add to stew.  Simmer 30 minutes and serve with bread. This stew has a sweet-sour quality.