Rich and Wholesome Beef-less Stew

This wholesome stew has huge pieces of potato, carrot, celery, and onion and portabella mushrooms in it, which replace the beef. Garlic, paprika, and rosemary give it a wonderful flavor.  This is one of my favorite recipes, as my husband loves it!

Ingredients:

  • 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
  • 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
  • 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
  • 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
  • 1½ tablespoon finely chopped garlic (about 6 medium cloves)
  • 5 cups of water
  • 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
  • ⅓ cup tomato paste (half of a 6-ounce can)
  • 1 tablespoon dried Italian herb seasoning
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups cooked peas (if frozen, rinse under warm water)
  • ½ cup fresh parsley, chopped

Beefless Stew with vegetables like carrots and potatoes

Instructions:

  1. Heat 1 tablespoon of water in a soup pot over medium heat.
  2. When the water starts to sputter, add the onions, carrots, and celery, and cook, frequently stirring, for about 8 minutes, adding water as required.
  3. Add chopped mushrooms and garlic into the soup pot and still cook while stirring for five minutes, adding water as required.
  4. Add 5 cups of water, potatoes, tomato paste, Italian herb seasoning, and paprika into the soup pot and bring it to a boil, uncovered. Turn down the heat to medium-low and add the rosemary and stir well.
  5. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes become tender enough.
  6. Add the peas and cook for five minutes.
  7. Pour 2 cups of the stew (broth and vegetables) into a blender, and blend for a few seconds. Pour the blended mixture back into the pot, add the parsley and stir well.

Beefless Stew with vegetables

Tips:

Peeling the Potatoes: I like to peel the skin off the potatoes before cooking them, but it’s optional.

Rosemary: If you don’t have fresh rosemary, then use 1/2 tsp dry rosemary.

Nutrition Information:

Serving size: 1.25 cups

Calories: 168

Fat: 0.7g

Saturated Fat: 0.2g

Carbs: 37g

Sugar: 9.8g

Sodium: 93mg

Fiber: 7.5g

Protein: 6.2g

Cholesterol: 0g

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