Beefless Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 10
- ground black pepper to taste
- 5 cups water
- 1/4 cup tomato paste
- 1 tablespoon paprika
- 1/2 cup fresh parsley leaves chopped
- 1 1/2 large yellow or white onions chopped into 3/4-inch pieces
- 3 ribs celery chopped into 3/4-inch pieces
- 3 medium carrots sliced lengthwise and cut into 3/4-inch pi
- 2 portabella mushrooms (about 1/2 pound) cut into 3/4-inch pieces
- 1 1/2 tablespoon finely chopped garlic (5 to 6 cloves)
- 2 pounds white potatoes (i use about 3 large yukon gold) cut into 3/4-inch pieces
- 1 tablespoon dried italian herb blend
- 2 teaspoons finely chopped fresh rosemary
- 1 1/2 cups green peas (if frozen thaw first)
- Carbohydrate 1.81185748114306 g
- Cholesterol 0 mg
- Fat 0.143273354503222 g
- Fiber 0.62292756192994 g
- Protein 0.471037157737779 g
- Saturated Fat 0.0270684661655191 g
- Serving Size 1 1 Serving (220g)
- Sodium 13.1091118168452 mg
- Sugar 1.18892991921312 g
- Trans Fat 0.0259121173434097 g
- Calories 8 calories
Heat a large soup pot on high with 1 tablespoon of water. When the water begins to sputter, add the onion, celery, and carrot, and cook for 7 to 8 minutes, stirring frequently as the edges of the onion browns slightly, 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 in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.Place 2 cups of the stew (broth and vegetables) into a blender, and blend under very smooth. Stir this back into the pot to thicken the stew, and stir in the parsley. Serve with a few twists of ground black pepper and, if you like, add a small sprig of rosemary as garnish.
