Yield: 2
Cozy Vegetable Stew
When you don’t have hours to make stew, this hearty stovetop stew is the answer. The mushrooms add a satisfying meaty texture, alkali-producing arrowroot thickens the sauce, and red wine contributes a rich, deep flavor to the broth
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 3 tbsp extra virgin olive oil
- 1 white onion, chopped
- 6 white mushrooms, chopped
- 2 carrots, chopped
- 1 tbsp arrowroot powder
- 1/2 tbsp thyme, dried
- 1/ cup dry red wine
- 1 russet potato, peeled and chopped
- 3 cups vegetable broth, low sodium
- salt to taste
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the onion, mushrooms, carrots, and thyme. Sauté for 5 minutes, or until the mushrooms begin to soften.
- n a small bowl or liquid measuring cup, whisk the arrowroot into the wine. Add the wine mixture to the pot and stir for about 2 minutes until the sauce begins to thicken and coat the vegetables.
- Add the potatoes, broth, and salt. Bring to a boil and maintain a low boil, uncovered, for 35 minutes or until the potatoes and carrots are soft.
Notes
STORAGE: Divide among 3 (2-cup) oven-safe glass storage containers and store in the refrigerator up to 4 days or the freezer up to 3 months.
PREP TIP: If you have more time, after 20 minutes of low boiling on the stove, cover the stew and move it to a preheated 325°F oven. Bake for an hour or so to allow the flavors to really blend.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 413Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 17gSodium: 1754mgCarbohydrates: 42gFiber: 5gSugar: 10gProtein: 5g
