Ingredients: |
Ingredients: 1 LARGE sweet or yellow onion chopped into 3/4 inch pieces
3 ribs of celery chopped into 3/4 inch pieces
3 medium carrots, sliced in two inch chunks
2 portabella mushrooms cut into 3/4 pieces
3-4 cloves of garlic, chopped
5 cups of water
2 lbs white potatoes cut into 3/4 inch pieces
1 lb sweet potato cut into 3/4 inch pieces
1/4 cup tomato paste
1 TBL dried Italian herb blend
1 TBL paprika
2 tsp finely chopped fresh rosemary
1 1/2 cups green peas
1/2 cup fresh parsley leaves chopped
ground black pepper to taste
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Directions: |
Directions:Heat a large soup pot on high with 1 TBL of water. Then the water begins to sputter, add the onion celery and carrot and cook for 7-8 minutes, stirring frequently as the edge of the ion browns slightly, and and adding a little water as needed to prevent sticking.
Stir in the mushrooms and garlic, and continue to cook while stirring for an additional 5 minutes, adding water as needed.
Add the 5 cups of water, potatoes, tomato paste, dried Italian herbs and paprika. Bring to a boil and then reduce heat to a low boil. Stir int he rosemary and cook covered for 15 minutes , stirring occasionally. Add the peas and cook for five minutes more, until the carrots and potatoes are tender.
Place 2 cups of the stew (broth and vegetables) into a blender and blend until very smooth. Stir this back into the pot to thicken the stew and then stir in the parsley. Serve with a few twist of ground back pepper and if you like, add a small sprig of rosemary as garnish. |
This recipe for Beefless Stew is from