For sometime now I’ve wanted to make a hearty BeefLess Stew. I NEVER liked the beef part about it but tender potatoes and carrots simmered in a warm hearty stew is just the ultimate comfort food on those chilly nights.
The weather by me is confusing, one minute it’s negative 10 degrees and a couple days later it’s 45 degrees. I know 45 degrees sounds chilly if you’re used to the Florida weather, but when you’re from the north-east and it gets as low as it does 45 degrees feels pretty warm. I’m just saying.
This stew will warm you right up and have you curled up on your couch feeling cozy. The tender potatoes and carrots simmerfed in a savory broth is just what is needed. Feel free to add any vegetables you’d like. That’s what is great when making soups or stews you can make the recipe unique every time just by tweaking the ingredients.
To begin, chop your vegetables ahead of time. That way when you need to make the soup you are ahead of the game. You’re able to just toss everything in the pot, simmer and eat!
Next, add the olive oil to a large pot on medium heat. Add in the minced onions and garlic. Let it cook about 4 minutes until the onions are translucent and the garlic is fragrant.
Add in the ⅓ cup all-purpose flour and mix to coat the vegetables. Cook for a minute or two.
Then, add in 2 cups of vegetable stock to clean up the bottom of the pot. It helps to unstick the vegetables.
Next, add in the chopped carrots, parsnips and potatoes.
Add in the remaining 4 cups of vegetable stock with 2 bay leaves, onion powder, dried thyme, pink himalayan salt, red wine vinegar and tomato sauce. Mix all ingredients.
Next, add in the chopped portobellos and sweet peas. Mix all ingredients together. Cover the pot and let it simmer 1 hour.
Transfer servings to dishes. Serve immediately.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
|
- 1 tablespoons Extra Virgin Olive Oil
- ½ Yellow Onion minced
- 4 Cloves Garlic minced
- ⅓ cup All-Purpose Flour
- 6 cups Vegetable Stock
- 1 bag Potatoes “Baby” about 12 small
- 3 Large Carrots peeled and chopped
- 2 Parsnips peeled and chopped {optional}
- 2 Portobello Mushrooms chopped
- 1 cup Sweet Peas frozen
- ⅓ cup Tomato Paste
- ⅛ cup Red Wine Vinegar
- 2 Bay Leaves
- 1 tablespoon Dried Thyme
- 1 teaspoon Onion Powder
- 2+ teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
Ingredients
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- To begin, chop your vegetables ahead of time. That way when you need to make the soup you are ahead of the game. You’re able to just toss everything in the pot, simmer and eat!
- Next, add the olive oil to a large pot on medium heat. Add in the minced onions and garlic. Let it cook about 4 minutes until the onions are translucent and the garlic is fragrant.
- Add in the 1/3 cup all-purpose flour and mix to coat the vegetables. Cook for a minute or two.
- Then, add in 2 cups of vegetable stock to clean up the bottom of the pot. It helps to unstick the vegetables.
- Next, add in the chopped carrots, parsnips and potatoes.
- Add in the remaining 4 cups of vegetable stock with 2 bay leaves, onion powder, dried thyme, pink himalayan salt, red wine vinegar and tomato sauce. Mix all ingredients.
- Next, add in the chopped portobellos and sweet peas. Mix all ingredients together. Cover the pot and let it simmer 1 hour.
- Transfer servings to dishes. Serve immediately.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
