Yield: 2
Portobello Stew
This hearty stew is so satisfying and mouth-watering. Portobello mushrooms, carrots, potatoes, onions, and fresh herbs come together in a delicious gravy-style sauce. This is a great meal to serve to hungry friends and family or to keep in the fridge or freezer for leftovers. Enjoy with a fresh salad for a truly soul-comforting meal.
Ingredients
- 1/2 onion, roughly chopped
- 1 carrot, sliced
- 1 celery stalks, chopped
- 1/2 lb baby bella mushrooms, stems removed, chopped
- 2 cloves garlic, minced
- 1 lb red potatoes, cubed
- 1 tbsp thyme
- 1/2 tbsp rosemary
- 1.5 cups vegetable broth, more as needed for desired consistency
- 1/2 tbsp tomato paste
- 1 tbsp arrowroot powder
- 1 tbsp parsley, chopped
Instructions
- Place a large pot on medium-high heat and add the onion. Cook for 3 to 5 minutes, until it starts to soften, adding a spoonful of water if needed.
- Add the celery and cook for another 2 minutes.
- Add the mushrooms and cook until softened and browned, about 5 to 7 minutes. Then add the garlic, carrots, potatoes, thyme, and rosemary. Stir well.
- Pour in the water and tomato paste and bring it to a boil. Cook uncovered for 15 to 20 minutes, until the potatoes and carrots are soft.
- If desired, mix together the arrowroot and cold water in a small bowl . Pour into the stew and stir well. Cook for 2 to 3 minutes, until the stew has thickened.
- Remove from heat and serve, topped with fresh parsley.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 244Total Fat: 1gSaturated Fat: 0.2gUnsaturated Fat: 0.34gSodium: 810mgCarbohydrates: 55gFiber: 7gSugar: 10gProtein: 8g
