AuthorTeam Nafsika
RatingDifficultyIntermediate

This hearty stew has everything you love about beef stew, but without the beef! It has large chunks of potato, carrot, celery, and onion, and Portobello mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
Method
1

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and cook, stirring frequently, for about 8 minutes, adding water as needed.

2

Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered.

3

Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.

4

Add the peas and cook for 5 minutes more.

5

Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.

Special Notes:
6

Special Notes: Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.

7

Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

Category

Ingredients

Ingredients

Directions

Method
1

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and cook, stirring frequently, for about 8 minutes, adding water as needed.

2

Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered.

3

Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.

4

Add the peas and cook for 5 minutes more.

5

Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.

Special Notes:
6

Special Notes: Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.

7

Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

Beefless Stew