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As you all know by now, I’m kind of a disaster in the kitchen. But I love to eat and I aspire to one day be self sufficient without the frozen foods aisle at the grocery store. A huge thank you to Rachel for offering to guest post and share a vegetarian friendly recipe. Even I might be able to pull this one off!
Hello, hello! I’m Rachel and blog over at Running on Happy. I’m helping Heather out while she’s gone, and am sharing a phenomenal recipe with you. It’s called Hearty Vegetable Stew and it’s amazing. I actually just made some last night and even my kids devoured it! Check it out below. Enjoy!
Prep Time: 30 minutes
Total Time: 1 hour, 15 minutes
- 1 tbsp olive oil
- 1 large onion, sliced and quartered
- 2 garlic cloves, minced
- 2 large carrots, 1″ slices
- 3 stalks celery, 1″ slices
- 8 oz whole mushrooms, quartered
- 2 unpeeled potatoes, 1″ chunks
- 15 oz can diced tomatoes, undrained
- 1 can kidney beans
- 8 oz tomato sauce
- 1 C water
- 1 tsp thyme
- 1 bay leaf
Add at the end:
- 3 tbsp flour
- 1/4 C water
- 1/4 C red wine
Heat oil in a large, heavy saucepan (or dutch oven) over medium heat. Add onions, garlic, carrots, celery and mushrooms. Cook for 10 minutes, stirring frequently.
Add remaining ingredients except for flour, water and wine. Cover, reduce heat to low and simmer 30 minutes (or until vegetables are tender), stirring occasionally.
In a small bowl, stir flour into 1/4 C water until smooth. Add to stew, then add wine. Stir and continue to cook 5 more minutes. Remove and discard bay leaf before serving.
Enjoy with organic French baguette!