Sunday, January 14, 2018

Vegetable Stew


Ingredients
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 celery stalk, minced
  • 1 large onion, chopped
  • 2 tablespoons garlic, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green beans, chopped into 1" pieces
  • 1 cup corn
  • 15oz potato, chopped (roughly 2 medium potatoes)
  • 8oz cremini mushrooms, chopped into large pieces
  • 6oz portobello mushrooms, chopped into large pieces
  • 1 1/2 cups frozen green peas
  • 540ml diced tomatoes, no salt added
  • 398ml tomato sauce, no salt added
  • 3 3/4 cups vegetable broth, no salt added
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kitchen bouquet (browning gravy liquid)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste


Directions with an Instant Pot
  • Place your Instant Pot onto Saute and toss in the minced onion, carrot, celery and 1/4 cup of vegetable broth and cook until the onion starts to go translucent.  
  • Add in minced garlic and cook for another minute, stirring often.
  • Add in the mushrooms and cook until all liquid has been evaporated
  • Press Cancel on the Instant Pot and add in the rest of the ingredients except for the cornstarch, water and peas
  • Place lid on Instant Pot and turn the Steam Release Valve to Sealing.  
  • Press Pressure Cook and adjust cooking time to 15 minutes.
  • After your stew is done cooking you can either allow your Instant Pot to releasr the pressure on it's own or you can manually release the pressure.  If you are manually releasing the pressure please be careful, do not put your face or body parts near the steam release valve.  I cover the valve with a cloth and then release the pressure to keep myself from getting burned from the extremely hot steam.
  • Once the lid is off the Instant Pot stir in your frozen peas, the heat from the stew will heat them through.
  • Mix together the cornstarch and water and add to the stew to help thicken it, stirring a few times.

Directions without an Instant Pot
  • Place 1/4 cups vegetable broth into your pot along with the minced onion, carrot and celery.  Cook on medium/low until the onion is translucent.
  • Add in the garlic and cook for a few more minutes, stirring often.
  • Add in the mushrooms and cook until all the water has evaporated.
  • Add in the rest of the ingredients except for the cornstarch, water and peas.
  • Stir and bring to a boil.  Once boiling reduce heat and simmer, covered for 30 minutes or until the potato and carrots are cooked.
  • Add in your peas and stir, the heat from the stew will heat them through.
  • Mix together the cornstarch and water and add to the stew to help thicken it, stir a few times and then serve.

Makes roughly 16 servings, a serving size is 1 cup






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