Page 42 - Workzbe Cookbook
P. 42
Vegetarian "Beef" Stew
A different spin on a comfort classic. Just as hearty as the original!
Ingredients:
- 4 stalks celery, chopped - 4 small red potatoes, diced
- 1 sweet onion, chopped - ½ cup red wine
- 2 carrots, chopped - 8oz tomato sauce
- 4 cloves garlic, minced - 2 Tbs balsamic vinegar
- ½ cup vegetable broth - 1 tsp Worchester
- 1 tomatoes, chopped - 1 tsp garlic salt
- 1 cup frozen peas - 1 tsp cracked black pepper
- 16oz mushrooms, chopped - 1 Tbs butter
- 1 tsp each, parsley, sage, thyme, rosemary - Flour to thicken if needed (omit for gluten free)
- 3 cups vegetable broth
Instructions:
1. Sautee celery, carrots, onion, and garlic in 1/4 of broth until soft.
2. Add tomato, peas, mushrooms, then red wine, vinegar, and Worchester.
3. Simmer 5 min until mushrooms are soft.
4. Add rest of broth, potatoes, salt, pepper, and butter.
5. Simmer 15-20 minutes until potatoes soft.
6. Add flour to thicken to stew consistency.
