Vegetarian Stew
Who needs meat anyways!!!
Servings 4 people
Calories 456kcal
Equipment
- Chef Knives
- Chopping board
- small mixing bowl
- Measuring utensils
- heavy bottom pan
- wooden spoon
- large saucepan
- potato ricer/masher
Ingredients
Stew
- 600 g mushrooms button, brown, portobello
- 1 leeks
- 3 carrots
- 3 sprigs thyme
- 250 ml red wine
- 500 ml vegetable stock
- 2 tbsp tomato paste
- 4 tbsp oil
- 4 cloves garlic crushed
- 2 tbsp flour
- salt & pepper
Mash Potatoes
- 800 g potatoes
- 100 g butter
- salt
Instructions
Stew
- Slice leeks into 1cm pieces
- Peel and chop carrots into 1cm pieces
- Cut mushrooms to equal sized pieces – small button mushrooms left whole and larger ones in half
- Mix flour with 4 tbsp cold water until smooth
- In a heavy bottomed pan on medium/high heat fry leeks, garlic & carrots in oil for 5 minutes
- Add tomato paste and cook for a further minute
- Add mushrooms, stir to combine
- Add red wine, herbs and seasoning and reduce liquid by half – approx. 3-4 minutes
- Add stock and flour mixture, reduce to a simmer and cook for 45 minutes
Mashed Potatoes
- Peel and dice the potatoes into bite sized pieces
- Cook in heavily salted water – approx. 15-20 minutes
- Drain potatoes and allow steam to release for a couple minutes
- Mash using a potato ricer or masher
- Chop butter into small pieces and mix into the mash
Notes
Tips/Tricks
- all of this can be made in advance and reheated for dinner later that day or the next day
- the mushroom stew will freeze in an airtight container or freezer bag • If you want extra mushroom flavour you can use dried mushrooms to make mushroom stock instead of vegetable stock
- any larger mushroom will work for the stew but to keep it cost-effective button, brown and portobello were used in this one
- the stew is vegetarian – to make it vegan just omit the butter or use vegan butter for the mashed potatoes
Nutrition
Calories: 456kcal | Carbohydrates: 21g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 847mg | Potassium: 856mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9335IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg