Portobello stew

Name: Portobello stew
Cuisine: European
Ingredients: 1 onion, roughly chopped; 2 celery stalks, chopped; 1 pound portobello or portobellini mushrooms, stems removed and chopped; 4 cloves garlic, minced; 2 carrots, roughly chopped; 11/2 pounds potatoes, quartered; 2 tablespoons fresh thyme leaves; 1 tablespoon chopped fresh rosemary; 3 cups water or Liver Rescue Broth (recipe on page 394); 1 tablespoon pure tomato paste (find one without additives); 2 tablespoons arrowroot plus 3 tablespoons cold water, to thicken (optional); 2 tablespoons chopped fresh parsley, for garnish

2 steps

This hearty stew is so satisfying and mouth-watering. Portobello mushrooms, carrots, potatoes, onions, and fresh herbs come together in a delicious gravy-style sauce. This is a great meal to serve to hungry friends and family or to keep in the fridge or freezer for leftovers. Enjoy with a fresh salad for a truly soul-comforting meal.

Updated at: Thu, 17 Aug 2023 04:45:31 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

320

High

Nutrition per serving

Calories1799.8 kcal (90%)

Total Fat4.5 g (6%)

Carbs399.4 g (154%)

Sugars38.2 g (42%)

Protein60.3 g (121%)

Sodium305.8 mg (15%)

Fiber54.4 g (194%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 poundportobello mushrooms

or portobellini, stems removed and chopped

5.5 poundspotatoes

quartered

2 tablespoonsfresh thyme leaves

1 tablespoonfresh rosemary

chopped

3 cupswater

or Liver Rescue Broth, recipe on page 394

1 tablespoontomato paste

pure, find one without additives

2 tablespoonsarrowroot

plus 3 tablespoons water, to thicken, optional

2 tablespoonsfresh parsley

chopped, for garnish

Instructions

Step 1

Place a large ceramic nonstick pot on medium-high heat and add the onion. Cook for 3 to 5 minutes, until it starts to soften, adding a spoonful of water if needed. Add the celery and cook for another 2 minutes. Add the mushrooms and cook until softened and browned, about 5 to 7 minutes. Then add the garlic, carrots, potatoes, thyme, and rosemary. Stir well. Pour in the water and tomato paste and bring it to a boil. Cook uncovered for 15 to 20 minutes, until the potatoes and carrots are soft.

Step 2

If desired, mix together the arrowroot and cold water in a small bowl to make a slurry. Pour the slurry into the stew and stir well. Cook for 2 to 3 minutes, until the stew has thickened. Remove from heat and serve, topped with fresh parsley. Makes 4 to 6 servings.

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