Prep 30 mins
Cook 45 mins
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
- 1 tablespoon vegetable oil
- 1 1⁄2 cups sliced onions
- 2 garlic cloves, minced
- 1 cup carrot, cut into 1-inch-thick slices
- 1 cup celery, cut into 1-inch-thick slices
- 4 cups mushrooms, cut into quarters
- 3 medium potatoes, unpeeled, cut into 1-inch chunks
- 1 (1 lb) can tomatoes, undrained, coarsely chopped
- 2 cups cooked kidney beans (12 ounces)
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 3 tablespoons flour
- 1⁄4 cup water
- 1⁄4 cup red wine
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
So delicious. I played around with the ingredients to reduce the carbs. We paired it with Italian meatballs one night, grilled chicken another night, and then by itself. It never disappointed.
We had this for dinner tonight and it was great. It made a lot and there is plenty left for one or two more meals. <br/><br/>I cut up all of the vegetables last night and this morning everything went into my large Crockpot. It cooked all day while I was at work and we sat down to eat as soon as I got home. I was going to add some flour and water to thicken it a bit but it wasn't necessary, it was great just as it was. The vegetables came out perfectly, not mushy, just right.<br/><br/>I will definitely make this again - in the Crockpot!!
Honestly, this recipe has some problems. While it's good as is, I think its flavor is a little one dimensional. The thyme seems to overwhelm the dish, and the spices definitely need a little finesse. The bay is just a background note, as it should be, but other spices should be added. The addition of the mushrooms at the beginning of the saute is a bad idea; they release too much moisture and the aromatics tend to boil or steam instead of truly saute. The choice oc mushrooms is worth considering. Shitakes might add more complex flavor. The kidney beans are a bad choice, as they are gritty or mushy, or squeaky. Another bean %u2014 not least for the visual effect of a lighter color %u2014 should be added in exchange for the kidney beans. Last, I'm just not a fan of big pot dishes you can't freeze. The potatoes thawed and reheated are awful.