Beefless Stew

Updated at: Thu, 17 Aug 2023 02:59:27 GMT

Step 1

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.

Step 2

Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.

Step 3

Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.

Step 4

Add the peas and cook for 5 minutes more.

Step 5

Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.

Step 6

NOTES

Step 7

Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.

Step 8

Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

Step 9

In the Instant Pot: I put everything in on manual, high pressure for 9 mins (then let naturally pressure release; takes about 10-15 mins), except the parsley and peas (add those when done; they don’t need to cook, just warm). I also cut the slower cooking, denser veggies (potato, carrots) a little smaller than the faster cooking veggies (onions, celery, mushrooms), which can be bigger. Then proceed with step 5 if desired.

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