If you're looking for a lighter version of the traditional beef stew, this recipe's for you.
Where's the Beef? Stew
Yields: 6-8 servings
-2 tablespoons extra virgin olive oil
-1 large yellow, diced
-3 celery ribs celery, chopped
-3 medium carrots, peeled and chopped
-2 portabella mushrooms, cut into 3/4-inch pieces
-3 large cloves garlic, peeled and minced
-4 cups low-sodium vegetable broth + 1 cup water
-2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
-1/4 cup tomato paste
-Dried thyme (about 1/2 teaspoon)
-Dried tarragon (about 1/2 teaspoon)
-1 teaspoon smoked paprika
-2 teaspoons finely chopped fresh rosemary
-1 1/2 cups frozen green peas, thawed
-Salt and black pepper, to taste
1.) Heat oil in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for 7 to 8 minutes, or until the onions begin to brown slightly, stirring frequently.
2.) Stir in the mushrooms and garlic, and continue to cook for an additional 5 minutes.
3.) Add the vegetable broth, water, potatoes, tomato paste, dried herbs, and smoked paprika. Bring to a boil, and then reduce heat to low (not a simmer!). 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.
4.) Taste the soup, and season with salt and pepper as needed. Ladle stew into bowls and drizzle each serving with a tiny bit of olive oil for extra flavor.
Chock-full of hearty potatoes, mushrooms, and a slew of other nutrient-rich vegetables - plus the slight smokiness from the paprika and the hit of fresh rosemary in each bite - this vegan version of one of my favorite winter soups is on-point.
The only thing you need now is some rustic bread to dip into it!
What's your favorite winter comfort meal?