Try this Vegetable Stew recipe, or contribute your own.
- 1 onion, chopped
- salt and pepper to taste
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 tablespoons garlic minced
- 4 sprigs fresh thyme
- 4 cups baby golden potatoes quartered
- 4 cups carrots chopped large
- 4 cups vegan beef broth
- 1 sprig fresh rosemary
- 1 8-10 ounce frozen peas
- 1 cup dairy free milk
- 2 tablespoons gluten free flour
- Carbohydrate 54.0825453684232 g
- Cholesterol 0 mg
- Fat 0.331655871008044 g
- Fiber 2.2397256000894 g
- Protein 3.01305740447594 g
- Saturated Fat 0.0820039064542629 g
- Serving Size 1 1 recipe (553g)
- Sodium 127.912918072526 mg
- Sugar 51.8428197683338 g
- Trans Fat 0.0979554500118778 g
- Calories 569 calories
Step-by-step
- Using large crock pot add all ingredients except peas, dairy free milk, and flour.
- Cook on high for 6 hours or on low for 8 hours.
- In medium bowl whisk together dairy free milk and flour until lump disappear.
- Slowly add milk mixture to crock pot continue to cook for 30 minutes add peas after 15 minutes.
- Salt and pepper to taste.
Adding the dairy-free milk and flour slurry at the very end prevents the starches from breaking down prematurely during long simmering hours. Developing robust flavor requires patience, especially when root vegetables release their natural sugars into the surrounding red wine and vegan beef broth mixture.
- Store leftover stew in an airtight glass container within the refrigerator for up to four days, where the starches will continue to bind the liquid components together.
- Whisk the dairy-free milk and gluten-free flour thoroughly in a medium bowl until absolute smoothness is achieved, eliminating any stray lumps before introducing it to the slow cooker.
- Introduce the frozen peas during the final fifteen minutes of cooking to maintain a vibrant green color and a firm bite rather than letting them turn mushy.
- Reheat portions gently on the stovetop over medium-low heat, stirring frequently to ensure the thick base does not scorch at the bottom of the pan.
Tomorrow's lunch tastes markedly better than today's dinner because the aromatic garlic, fresh thyme, and rosemary have had hours to fully saturate the golden potatoes and carrots. Freezing is not recommended for this specific dairy-free milk and potato combination due to potential separation upon thawing.
