Hearty Vegetable Stew
This Stew is great on a cold day
INGREDIENTS:
Vegetables:
1 tbsp Oil
1 cup Low-Sodium Vegetable Broth
2 Carrots, peeled and cut into 1/4" slices
2 Stalks Celery, cut into large pieces
2 Potatoes, peeled and cut into large cubes and par-boiled
1 cup Pearl Onions, peeled
2 Large Portobello Mushrooms, stems removed and cut into 1" pieces
1 tbsp GravyMaster®
1 tsp Salt
1 tsp Cracked Black Pepper
1 tsp Miso paste
½ cup Peas
½ cup Low Sodium Vegetable Broth
Gravy:
12 tbsp All Purpose Flour
1 tbsp GravyMaster®
Salt and Pepper to taste
Parsley for garnish
INSTRUCTIONS:
Step 1:
In a large stock pot, add the oil over high heat.
Add the vegetables that take the longest to cook first. I added the carrots, celery and then pearl onions. Season with salt and pepper. Sauté for 5 minutes.
Step 2:
Add the mushrooms and season with GravyMaster®. salt, pepper and Worcestershire sauce.
Step 3:
Add the peas and cook for another 5 minutes, still on high heat.
Step 4:
Add the broth and simmer until vegetables are tender.
Step 5:
Meanwhile, in a sauce pan of salted water, add the potatoes and boil until fork tender. Do not overcook, or they will break apart in your stew.
Drain the potatoes. Drain the vegetables using a hand strainer and remove them to a bowl, cover with foil to keep warm, reserving the broth in the stock pot.
Step 6:
Combine an additional 1/2 C of broth with flour andGravyMaster®.
Step 7:
Add this to the large stock pot with the hot broth. Taste for seasoning and add salt and pepper as needed.
Step 8:
Boil the gravy until thickened. Add the vegetables back to the pot to warm through. Serve hot.
Garnish with parsley, if desired.
