This hearty stew includes large chunks of potato, carrot, celery, and onion, and portabella mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor. This is one of my most popular recipes–especially with husbands!
Beefless Stew
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes about 10 cups)
Ingredients
- 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
- 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
- 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
- 2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
- 1½ tablespoon finely chopped garlic (about 6 medium cloves)
- 5 cups water
- 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- ⅓ cup tomato paste (half of a 6-ounce can)
- 1 tablespoon dried Italian herb seasoning
- 1 tablespoon paprika
- 2 teaspoons finely chopped fresh rosemary
- 1½ cups cooked peas (if frozen, rinse under warm water)
- ½ cup fresh parsley, chopped
Instructions
- 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.
- Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
- 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.
- Add the peas and cook for 5 minutes more.
- 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.
Notes
Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.
Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.
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.
Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.
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.
Nutrition Information
Serving size: ⅛ recipe (1.25 cups) Calories: 168 Fat: 0.7g Saturated fat: 0.2g Carbohydrates: 36.9g Sugar: 9.8g Sodium: 93mg Fiber: 7.5g Protein: 6.2g Cholesterol: 0g
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Thank you for such a great recipe, it works as a good base which you can add to depending on your personal preference. I used vegetable stock instead of water. I added a teaspoon of onion powder, quarter of a teaspoon of chilli powder, 2 teaspoons of marmiMa, 1 teaspoon of light soy sauce, 1 teaspoon of brown sugar, salt and lots and lots of fresh rosemary (it’s my favourite!) I skipped the mushrooms as they aren’t to my taste and bulked it up with lentils instead.
did you marjoram? vs marmima? thanks
What is the cooking time in a crock pot?
I’m not sure, as I’ve not made it in a crock pot. But you can google a similar stew in a crock pot and see what it uses. 🙂
The ingredients say 2 medium portabello mushrooms – about 4 cups. Is that right? Must huge over there. Looks delicious. I will make.i Thanks.
the only suggestion I would say is that it needs stock.
Cathy, this is the BEST stew!! My honey just consumed 3 bowls. Tastes a lot like my mother’s beef stew. This is so healthy and wholesome. I love portobello mushrooms, but next time I will try adding either jackfruit or soy crumbles. The taste is outstanding. Love your recipes!!
Thanks so much Joanne! 😉
Any recommendations on how to thicken the broth for more of a stew texture?
Step 5 is where you thicken it; if you want it even thicker, you can blend more of the veggies and broth.
6 at Instant Pot?
Delicious!
It does fit in the 6 at Instant Pot.