Vegetarian Beefless Stew

Course: Main Course

Cuisine: North American, Vegetarian

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 297kcal

Author: Lord Byron's Kitchen

Substituting stewing beef with chunky mushrooms is a great way to make Vegetarian Beefless Stew. It's so delicious and so hearty, everyone will love it - even the meat lover in your family!

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Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 cup chopped celery
2 cups carrots, peeled and sliced into 1/4 inch slices
4 large portabella mushrooms, stem and gills* removed, cut into 1 inch cubes
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cloves garlic, minced
6 cups low sodium vegetable stock
3-4 large white flesh potatoes, peeled and cubed into 1 inch pieces
4 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon paprika
1 1/2 tablespoons fresh rosemary, finely chopped
2 cups frozen green peas
1/4 cup fresh parsley, chopped

Instructions

Add the onions and olive oil to a large soup/stock pot over medium heat. Saute the onions for 2-3 minutes until they become soft.
Add the mushrooms and stir into the onions. Saute until the mushroom release their moisture and become browned. About 10 minutes will do.
Next, add the chopped carrots, celery, salt and pepper. Stir to combine and cook for 5 minutes.
Add the garlic and continue cooking for 2 minutes.
Next, add the vegetable stock, potatoes, tomato paste, oregano, basil, paprika, and rosemary. Stir to combine.
Cover the pot with lid and allow to cook for 25 minutes, stirring occasionally.
Check to see that the potatoes and carrots are fork tender. If not, allow five more minutes of cooking time. If they are tender, move on to the next step.
Add the frozen peas. Stir into the soup and continue to cook for 2-3 minutes.
Scoop out two cups of the stew - try to get an even amount of vegetables and broth. Puree in a blender until completely smooth. Return the puree to the pot and stir into the stew.
Add the chopped parsley. Stir and turn off the heat. Place the lid back on the pot and allow the stew to sit for five minutes.
Stir again and serve immediately.

Notes

*To remove the gills from the mushrooms, first, pull the stem out by gently wiggling it back and forth. It will give away and can be added to the soup if you desire. I did not use the stems.
Using a teaspoon, gently scrape the underside of the mushroom to remove the dark brown gills. You can leave them on the mushroom if you prefer, but doing so will change the colour of the soup. Gills tend to leave a murky, brown colour.

Nutrition