Portobello Stew

Name: Portobello Stew
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
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

7 steps

Prep:7minCook:25min

Updated at: Thu, 17 Aug 2023 12:14:32 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories450 kcal (22%)

Total Fat1.1 g (2%)

Carbs99.9 g (38%)

Sugars9.5 g (11%)

Protein15.1 g (30%)

Sodium76.5 mg (4%)

Fiber13.6 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 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 chopped onion. Cook for 3 to 5 minutes, until it starts to soften, adding a spoonful of water if needed.

Step 2

Add the 2 chopped celery stalks and cook for another 2 minutes.

Step 3

Add the 1 pound mushrooms and cook until softened and browned, about 5 to 7 minutes.

Step 4

Then add the 4 garlic cloves, 2 chopped carrots, 1 1/2 pound potatoes quartered, 2 tablespoons of thyme, and 1 tablespoon of rosemary. Stir well.

Step 5

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 6

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 7

Remove from heat and serve, topped with fresh parsley. Makes 4 to 6 servings.

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