Prep: 30 minutes Cook: 45 minutes
By Cathy Fisher
This hearty stew includes large chunks of potato, carrot, celery, and onion, and portabella mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor.
- 1 1/2 large yellow or white onions, chopped into 3/4-inch pieces
- 3 medium carrots, sliced lengthwise and cut into 3/4-inch pieces
- 3 stalks celery, cut into 3/4-inch pieces
- 2 portabella mushrooms, cut into 3/4-inch pieces
- 1 1/2 tbsp finely chopped garlic
- 5 cups water
- 2 pounds white potatoes, peeled and cut into 3/4-inch chunks
- 1/3 cup tomato paste (half of a 6-ounce can)
- 1 tbsp dried Italian herb seasoning
- 1 tbsp paprika
- 2 tsp finely chopped fresh rosemary
- 1 1/2 cups cooked peas (if frozen)
- 1/2 cup fresh parsley, chopped
Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and cook, stirring frequently, for about 8 minutes, adding water, as needed.
Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
Add the water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
Add the peas and cook for 5 minutes more.
Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.