Hearty Beefless Stew
This hearty, beefless stew is amazing. A comfort food with a gravy like consistency that will keep friends and family coming back for more! Made with Portobello mushrooms, celery, potatoes, onion, and carrots it is healthy and nutritious. It is also a simple and easy meal. All the ingredients can be thrown in an Instant Pot and cooked in 20 minutes! This dish can be served as is or over brown rice, quinoa, or your favorite grain or potato.
Equipment
- 1 Instant Pot if you do not have an IP, you can make this recipe in a crock pot or on a cooktop.
- 1 Vitamix or blender
Ingredients
- 1-1/2 lg yellow or white onion, roughly chopped to 1 inch pieces
- 3 med carrots, cut into 1 inch pieces
- 3 celery ribs, cut into 3/4 inch pieces
- 2 Portobello mushrooms (1/2 lb.) cut into 3/4 inch pieces
- 6 garlic cloves, finely chopped or minced
- 2 lbs. white potatoes cut into 2 inch pieces
- 1-1/2 cup green peas, frozen
- 5 cups vegetable stock
- 1/4 cup tomato paste
- 1 tbsp paprika
- 1 tbsp Italian herb seasoning
- 1 tea dried rosemary
- ground pepper and salt to taste
- 1 tbsp Arrowroot or cornstarch, optional
Instructions
- Chop the vegetables as directed.
- Place the chopped onion, celery, carrot, mushrooms, garlic and potatoes in the Instant Pot.
- Add the 5 cups of vegetable stock along with the tomato paste, herbs, salt, pepper and spices.
- Add the frozen green peas.
- Set Instant Pot to cook for 20 minutes.
- In a small cup or bowl, combine the cornstarch with 2 tablespoons of water until smooth and set aside.
- Once the Instant Pot has completed the cycle and can be opened, remove approximately 2 cups of the stew (veggies & broth).
- Blend the 2 cups of stew in the blender until smooth. Stir this back into the stew along with the cornstarch mixture to thicken it.
- The stew can be served as is or over brown rice, quinoa, or your favorite grain or potato.
Notes
Nutrition information is estimated and calculated by the Cronometer app. Approximately 168 calories for 1.25 cups. Makes 6 -8 servings.