My mom used to make a wonderful stew she called Irish Stew, although
I'm pretty sure there's nothing Irish about it.
It was a beef stew with a tomato sauce.
Years ago I decided to come up with a vegetarian equivalent of one
of my mom's best comfort foods.
This is the latest incarnation.
It's relatively quick and very easy, tastes great, and doesn't cost
much -- especially for us herb gardeners.
The nutritional analysis gives 183 calories and 2.5 g fat per serving.
This dish is vegan. Enjoy on a cold, rainy or snowy winter day --
guaranteed to warm both your insides and your spirit.
Recipe By: Trish Carr; Serving Size: 8
Heat the olive oil in a pan large enough for making soup. Saute the
onions, carrots and celery for a few minutes until the onion is translucent.
- 1 can red kidney beans -- including liquid
- 2 cans diced tomatoes
- 1 can tomato paste -- 6 oz
- 3 carrots -- coarsely chopped
- 3 stalks celery -- coarsely chopped
- 1 lg potato -- coarsely chopped
- 1 lg onion -- coarsely chopped
- 1 tbsp olive oil
- 1/2 c frozen peas
- 1 tbsp roasted garlic -- smashed into pulp
- 1 tsp dried rosemary -- lightly crushed
- 1/2 tsp dried thyme
- 1/2 tsp dried sage -- ground
- 1 bay leaf
- 1/4 tsp dried winter savory
- salt -- to taste
- freshly ground black pepper -- as needed
Add the beans, diced tomatoes, tomato paste, potato, garlic, and herbs
with enough water almost to cover.
Add salt and freshly ground black pepper to taste.
Bring to a boil, then reduce heat and simmer until vegetables are
tender, about 30 minutes.
Add frozen peas and simmer for a few minutes more until heated through.
The tastiest way to serve this stew is over mashed potatoes, especially
made of Yukon Gold potatoes.
It can also be served over rice or noodles, or just eaten plain,
in bowls, with slabs of bread to dunk into it.