1. Heat 1 tbsp 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 mins
more, adding water as needed.
2. Stir in the mushrooms and garlic, and
continue to cook while stirring for 5 mins more
adding water as needed.
3. add the 5 cups of water, potatos, tomato
paste, italian seasoning, and paprika, and
bring to a boil, uncovered. Reduce the heat to
medium-low heat 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 minetes more.
5. Place 2 cupsof 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.
Originally Submitted
11/2/2018
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