Cooked - Beefless Stew

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Home Pricing Community My Recipes

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Beefless Stew

6.0

1 large yellow onion (cut in half and sliced)

3 large stalks celery (cut into ¾″ chunks)

3 large carrots (cut into ¾″ chunks)

6 cloves garlic (minced)

16 ounces mushrooms (if large cut into ¾" chunks or left whole)

2 cups low-sodium vegetable broth

½ 6 oz can tomato paste (mixed with a little water to thin)

1 tbsp low-sodium Tamari ((or low-sodium soy sauce))

2 lbs potatoes (cut into 1″ chunks (peeling is an option))

1 tbsp Italian herbs

1 tbsp fresh rosemary (chopped )

2 cups frozen peas (thawed)

½ tsp smoked paprika

Salt and black pepper (to taste (optional))

½ cup water (or more as needed)

Saute onion, celery, and carrots in a large soup pot with ¼ cup water for a few minutes. Add garlic and mushroom and sauté for a few minutes more.
Add the vegetable broth, tomato paste, tamari, potatoes, herbs, smoked paprika, salt, and pepper.
Cook covered over medium heat until the potatoes and carrots are tender about 15-20 minutes. Add up to ½ cup water or more as needed if the stew is too thick.
Take about 1 ½ cups of the broth with a few of the vegetables and blend in a blender until smooth.
Return the blended sauce to the pot and stir to combine.
Add the thawed peas and heat through for about 5 minutes.
Serve with a crusty bread and a salad for a complete meal.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 120 weeks ago

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