This will bring back childhood memories. This will transform your life. This is NO Beef…Stew, and if you don’t like it, well then, I can’t help ya’! This is deep and rich and hearty and warm. It’s crusty-bread-dunking worthy. Don’t hesitate for a minute to make this easy and quick recipe, and you and the loved ones can eat it for several days!
Prep time: 20-30 minutes
Cook time: 45 minutes
Serves: 4 to 6 (makes about 8 cups)
- 1-1/2 large yellow onions, chopped roughly and rustic (3/4″ large pieces)
- 3 medium size carrots, sliced lengthwise, then cut into 3/4″ pieces
- 3 celery stalks, also cut into 3/4″ pieces
- 2 pkgs. (about 5 cups) baby portobello mushrooms*, sliced in half
- 1-1/2 Tbls. minced garlic
- 3 cups vegetable broth
- 1 – 1/2 cups water
- 1/2 cup deep red wine (a good Cabernet is my choice)
- 2 pounds (or about 6 cups) potatoes*, sliced in half, then cut into 3/4″ chunks
- 1/3 cup tomato paste (about 1/2 small can)
- 1 Tbls. orgegano
- 1 Tbls. thyme
- 1 Tbls. paprika
- 1 Tbls. mushroom powder
- 1/2 tsp. ground black pepper
- Sea salt to taste
- 2 tsp. ground or finely chopped rosemary
- 1-1/2 cups green peas (frozen organic is my choice, thawed under warm water)
- 1/3 cup fresh Italian parsley, chopped for garnish
- Heat a large soup pot over medium high heat. Drop some vegetable broth in to test heat level. When it sputters, add your onions, celery and carrots. Cook for about 8-10 minutes, adding water or broth as needed, and stir frequently.
- Add the mushrooms and garlic, cooking for another 5 minutes.
- Add the rest of the liquid (water and broth only), the potatoes, tomato paste and all the seasonings except the parsley and rosemary.
- Bring to a boil, uncovered. Turn heat down to medium-low and stir in rosemary.
- Cover pot and cook for 25 minutes, occasionally stirring until the carrots and potatoes are tender…mmm!
- Stir in the green peas and red wine and cook for 5 more minutes.
- Option: Put 2 cups of the stew (liquid and veggies) into a blender and blend for 15-20 seconds, to break everything down. Add this back into the large soup pot to thicken.
- Stir in the fresh parsley and serve with big hunks of crusty bread!