Portobello Stew

Name: Portobello Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, Moroccan, African
Ingredients: 1 onion, chopped; 2 stalks celery, chopped; 1 lbs portobello mushrooms, sliced; 4 cloves fresh garlic, minced; 2 carrots, chopped; 1 1/2 lbs potatoes, diced; 2 tbsp fresh thyme leaves; 1 tbsp fresh rosemary, chopped; 3 cups liver rescue broth; 1 tbsp pure tomato paste, no additives; 2 tbsp arrowroot, plus 3 tbsp cold water, to thicken; 2 tbsp parsley, chopped to garnish

3 steps

Prep:15minCook:40min

Updated at: Wed, 16 Aug 2023 20:34:50 GMT

Nutrition balance score

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Ingredients

6 servings

1 lbsportobello mushrooms

sliced

4 clovesfresh garlic

1.5 lbspotatoes

2 Tbspfresh thyme leaves

1 Tbspfresh rosemary

chopped

3 cupsbroth

1 Tbsppure tomato paste

no additives

2 Tbsparrowroot

plus 3 tbsp cold water, to thicken

2 Tbspparsley

chopped to garnish

Instructions

Step 1

Place a large ceramic nonstick pot on medium to 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 two minutes. At the mushrooms and cook until soft and browned, about 5 to 7 minutes. Then add the garlic, carrots, potatoes, time, and rosemary. Stir well. Pour in the water and tomato paste and put bring it to a boil. Cook uncovered for 15 to 20 minutes, until the potatoes and the 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.

Step 3

Remove from heat and serve, topped with fresh parsley.