(Adapted just a bit) Husband-Tested in Alice's Kitchen
Makes about 6 servings
This stew is m-m-good! Once the veggies are all prepped, the stew will be ready to eat in less than 45 minutes. Serve with a crisp salad and thick slices of whole grain bread for a real treat of a meal.
1/4 cup vegetable broth or water (Add more if needed)
1 large yellow onion, chopped
3 cloves garlic, chopped
3 Tablespoons tomato paste
2 Tablespoons fresh rosemary, finely minced OR 1 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon celery salt or 1/4 teaspoon celery seed
3 medium carrots, sliced (2 cups)
1 small rutabaga, peeled and cut into bite-sized pieces (1 1/2-2 cups)
5 medium red potatoes, cut into bite-sized pieces (about 5-6 cups)
1/2 lb. (227 grams) sliced mushrooms
2 1/2 Tablespoons Better Than Bouillon Vegetarian No-Beef Base
1/2 cup beer** (Use gluten free beer to make this stew gluten free.)
1/2 cup red wine
3 cups water (Add more if needed)
1 cup frozen peas (optional)
Stovetop:
Heat a soup pot to medium high. Add 1/4 cup vegetable broth to the pot. It will sizzle. Add the onions and saute for about 5 minutes, adding additional broth if the onions begin to stick to the pot. Add the garlic and saute an additional minute. Add the tomato paste and stir it continuously for about 1 minute. Add the spices and stir for about 30 seconds. Add the rest of the ingredients except the peas. Stir and bring to a boil. Turn down the heat to a simmer and then cover the pot. Cook for 30-35 minutes or until the vegetables are tender. Remove a ladle full of stew to a blender and blend until smooth. Add the blended portion back to the stew. This will create a lovely "gravy" like sauce. (You can also use a stick blender, as I did, and blend just a little of the stew right inside the pot.) Add the frozen peas, if using, and cook for another 2 minutes or so. Serve.
Slow Cooker:
Heat a skillet to medium high. Add 1/4 cup vegetable broth to the skillet. It will sizzle. Add the onions and saute for about 5 minutes, adding additional broth if the onions begin to stick to the pot. Add the garlic and saute an additional minute. Add the tomato paste and stir it continuously for about 1 minute. Add the spices and stir for about 30 seconds. Put the sauteed ingredients in a large slow cooker. Add the rest of the ingredients except the peas. Cook on high for 3-4 hours or low for 5-6 hours. Remove a ladle full of stew to a blender and blend until smooth. Add the blended portion back to the stew. This will create a lovely "gravy" like sauce. (You can also use a stick blender, as I did, and blend just a little of the stew right inside the pot.) Add the frozen peas, if using, and cook for another 2 minutes or so. Serve.
Notes:
To make this stew gluten free, use gluten free beer.
Do not add more than 2 cups rutabaga or the stew will turn out too sweet. The same goes for the carrots.
Add a bit more water or broth as needed if the stew seems too thick to you.
I have another vegetable stew recipe on my blog that is made in the Instant Pot. I haven't tested the Hearty Vegetable Stew recipe above using the Instant Pot, but I'm thinking the timing would be the same. High pressure for 10 minutes and then use natural release until the pin drops. Add the peas and then cook on saute for about 2-4 minutes.
Nutritional Information: (1 of 6 servings without peas) 123 calories; 0.5 g fat; 0 mg cholesterol; 204.9 mg sodium; 22.8 carbohydrates; 8.5 g sugars; 2.7 g protein
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