I love a hearty beef stew, but if I don't have any meat on hand, but want the same satisfying taste, this stew is perfect!
Portabello mushrooms are the meat substitute in this, and Mmmm they're good. Portobellos are not only delicious, but they're also an excellent source of copper, which your body needs to produce red blood cells and carry oxygen through your body. They also offer three important B-complex vitamins, and at least 15 different vitamins, minerals and phytonutrients!
Mushrooms are the best. And this stew is the perfect meatless winter dish.
INGREDIENTS:
- 1 tablespoon extra virgin coconut oil
- 1 large onion, finely chopped
- 3 ribs celery, finely chopped
- 3 medium carrots, sliced lengthwise and chopped
- 2 portobello mushrooms (about 1/2 pound), cut into 3/4th inch pieces
- 6 cloves garlic
- 4 cups beef, mushroom or chicken broth (homemade is best, or I like the Pacific brand)
- 1 cup filtered water
- 2 cups chopped Yukon Gold Potatoes (about 3 large), cut into 3/4th inch pieces
- 1/4 cup tomato paste
- 1 tablespoon dried Italian herb blend
- 1 tablespoon paprika
- 1 teaspoon dried rosemary, crushed between fingers
- 1 1/2 cups frozen green peas
- 1/2 cup fresh parsley, finely chopped
- 2 teaspoons unrefined sea salt, or to taste
- 1/2 teaspoon black pepper
DIRECTIONS:
1. Add coconut oil to a large stock pot, and turn to medium-high heat.
2. Add the onion, celery and carrot, and cook for 7 to 8 minutes, stirring occasionally, until softened.
3. Stir in the mushrooms and garlic, and continue to cook while stirring, for an additional 5 minutes, adding more oil as needed.
4. Add the broth, water, potatoes, tomato paste, dried Italian herbs, rosemary, paprika, salt and pepper. Bring to a boil, and then reduce heat to a low boil. Cook covered for 15 minutes, stirring occasionally. Add the peas and cook for 5 minutes more, or until the carrots and potatoes and tender.
5. Scoop out 2 cups of the stew, and pour in a blender, and blend until smooth. Stir this back into the pot, and add in the parsley.
6. Serve and enjoy!
Approximately 4-6 servings
(Adapted recipe from here)
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