Rich Hearty Vegetable Stew
Ingredients
Broth
-
1
shallot
shallot or ½ onion
-
1
medium
carrot
-
4
ounces
crimini mushrooms
-
½
head
garlic
-
½
cup
red wine
-
4
cups
water
-
2
teaspoons
shiitake powder or mushroom powder
-
1
teaspoon
raw cocoa powder
-
2
teaspoons
molasses
-
1
teaspoon
salt
-
½
teaspoon
peppercorns
-
1
leaf
bay leaf
-
½
cup
fresh parsley stems
Stew
-
2
tablespoons
olive oil
-
1
medium
yellow onion, chopped
-
4
cloves
garlic, minced
-
8
ounces
baby bellas or crimini mushrooms, sliced
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
tomato paste
-
1
teaspoon
Worcestershire sauce
-
1-2
teaspoons
soy sauce
-
2
stalks
celery, chopped
-
5
medium
carrots, chopped
-
1
pound
potatoes, cut into chunks
-
1
teaspoon
fresh rosemary, minced
-
1
teaspoon
dried thyme
-
1
teaspoon
dried marjoram
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
¼
cup
fresh parsley, chopped
Instructions
- Sear the carrots, mushrooms, shallots, and garlic in olive oil until dark golden brown.
- Add red wine and simmer for a few minutes.
- Add water, shiitake powder, cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems; simmer uncovered for 25 minutes.
- Strain the broth, which should yield about 3 cups.
- In a large pot, sauté the chopped onion in olive oil until golden, then add garlic and mushrooms.
- Stir in balsamic vinegar, tomato paste, Worcestershire sauce, soy sauce, celery, carrots, herbs, salt, pepper, and potatoes.
- Add the strained broth and bring to a boil, then reduce to a simmer for 20-25 minutes until the potatoes are tender.
- Garnish with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
261
Total fat
1.1g
Total carbohydrates
54g
Total protein
7.8g
Sodium
517.5mg
Cholesterol
0mg
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