comfort essentials: ultimate veggie stew

Name: Comfort Essentials: Ultimate Veggie Stew
Prep time: 15 min
Cook time: 50 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 - 3 tablespoon(s) oil, extra virgin variety; 1 medium yellow onion, diced; 3 - 4 clove(s) garlic, minced; 4 large carrots, sliced into bite-size pieces; 3 stalk(s) celery, sliced into bite-size pieces; 1 pound(s) mushrooms, sliced in half; 1 pound(s) baby potatoes, sliced in half or quartered; 1 cup(s) peas, frozen variety; 2 teaspoon(s) dried thyme; 1 teaspoon(s) dried rosemary; 2 large bay leaves; 4q tablespoon(s) almond flour; 8 ounce(s) tomato sauce; 16 ounce(s) dark beer, gluten free; 2 - 3 cup(s) vegetable broth; kosher salt, to taste; white pepper, to taste; ## ADDITIONAL ITEMS; 1 tablespoon(s) vegetarian worcestershire sauce

20 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Jul 18, 2023

Been playing about with this recipe on paper for a couple of weeks, and the past weekend I put it together. It is a hardy stew with plenty of flavor. I would serve it anytime of the year, but I have put this on my Autumn/Winter rotation, when the winds are howling, and the skies are covered in grey clouds full of snow. Easy/peasy to make (one pot) and makes a filling meal. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 50 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
2 - 3 tablespoons oil, extra virgin variety
1 medium yellow onion, diced
3 - 4 cloves garlic, minced
4 large carrots, sliced into bite-size pieces
3 stalks celery, sliced into bite-size pieces
1 pound mushrooms, sliced in half
1 pound baby potatoes, sliced in half or quartered
1 cup peas, frozen variety
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 large bay leaves
4q tablespoons almond flour
8 ounces tomato sauce
16 ounces dark beer, gluten free
2 - 3 cups vegetable broth
kosher salt, to taste
white pepper, to taste
ADDITIONAL ITEMS
1 tablespoon vegetarian worcestershire sauce

How To Make comfort essentials: ultimate veggie stew

Step 1

PREP/PREPARE

Step 2

What will you need? This is a one-pot meal, a Dutch oven would be my first choice, but a good soup pot with a lid will work just fine.
Step 3

This stew should feed a crew of about six; however, it is easy to cut it in half, or even by thirds.
Step 4

How to store it? This soup will last 4 – 5 days, in the fridge, and several months if frozen.
Step 5

Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
Step 6

Gather your ingredients (mise en place).
Step 7

Add the oil to a pot over medium-low heat, and add the celery, onions, mushrooms and carrots. Cover and sweat the veggies for about 20 minutes. Remember to keep the heat low. Open the lid and add the taters and dry spices. Gently stir, then cover for an additional 10 minutes.
Step 8

Add the tomato sauce, beer, and veggie broth to a measuring cup or bowl, and whisk in the almond flour.
Step 9

Add the liquid, along with the peas to the pot, bring up to the boil, and then quickly down to a simmer, gently stirring all the time, about 2 – 3 minutes.
Step 10

In these last few minutes, taste for proper seasoning (salt, pepper, etc.).
Step 11

PLATE/PRESENT
Step 12

Serve while nice and hot with some good crusty bread, and maybe a small salad. Enjoy.
Step 13

Keep the faith, and keep cooking.
Step 14

Good food. Good friends. Good fellowship. Namasté
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