Best-Ever Beefless Stew
This melt-in-your-mouth stew will warm up any celebration! Portobello mushrooms deliver rich umami flavor, potatoes add creamy heft, and soup stalwarts such as celery, onion, and carrot round out the flavors to perfection. Notes one commenter: “This was an amazing stew! Hearty, savory and feel-good food!”
Tuck into this cozy meal whenever you’re in need of a little TLC. Portobello mushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day!
Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.
INGREDIENTS
- 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
- 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
- 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
- 2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
- 6 cloves garlic, minced
- 2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- ⅓ cup no-salt-added tomato paste
- 1 tablespoon dried Italian seasoning
- 1 tablespoon paprika
- 2 teaspoons finely chopped fresh rosemary
- 1½ cups thawed frozen peas
- ½ cup chopped fresh parsley
INSTRUCTIONS
- In a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
- Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
- Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley.
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