Description
It's hearty with perfectly big-cut veggies. The vegetable stock, worcestershire sauce, and the bay leaf bring out the vegetables' flavor, and you will not miss the meat.
Ingredients
Units
Scale
- 2 tablespoon oil (for sautéing, any neutral oil will work.)
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 4 celery stalks, cut into 1/2-inch pieces
- 1 medium onion, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 medium potatoes, cut into 1/2-inch pieces
- 2 tablespoon tomato paste
- 32 oz vegetable stock (you can use chicken or beef stock.)
- 2 teaspoon worcestershire sauce
- 8 oz sliced mushrooms
- 1 cup green peas (frozen or canned)
- 1–2 bay leaf
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Place oil in a 5-quart pot over medium to high heat, then add carrots, celery, onion, and garlic. Saute for 3-5 minutes; you want the vegetables to become slightly translucent.
- Add tomato paste, and mix well.
- Add vegetable stock, worcestershire sauce, sliced mushrooms, green peas, bay leaf, and salt. Bring to a boil and then bring it down to a simmer for 20-25 minutes.
- In a small bowl, add cornstarch and water, mix well, then add it to the pot, and mix well. Continue to simmer for 5 mintues.
Notes
- Store remaining stew in an airtight container in the refrigerator, up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Cuisine: American