Saturday, May 16, 2020

BEEFLESS STEW



BEEFLESS STEW






Replacing stewing beef with large pieces is a great way to make a vegetarian stew without beef. It’s so delicious and filling, everyone will love it even the meat lover in your family!

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


Instructions
  1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.
  2. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
  3. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
  4. Add the peas and cook for 5 minutes more.
  5. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley. Enjoy your soup!