Hearty Veggie Potato Stew Recipes


4 1/2 cups (1080 ml) low-sodium vegetable broth (try to pick a very neutral flavor light one, not a dark tomato/carrot one or the taste will be off)
1 1/2 cups (235 g) finely chopped white or yellow onion (1 very large onion)
5 extra large cloves garlic, you will need 1 packed tablespoon of minced garlic (15 g)
1 heaping cup of sliced carrots (170 g)
3/4 cup (182 g) dry red wine (not sweet) cabernet sauvignon (or a merlot)
optional: 2 tablespoons nutritional yeast (I only use the Sari brand , best flavor)
2 lbs red potatoes chopped in 1 inch chunks (I kept the skins on)
1 cup (266 g) tomato sauce/puree
2 1/2 tablespoons dried Italian Herb blend without any red pepper or salt added (I use the McCormick brand)
2 teaspoons fine sea salt
1/2 teaspoon black pepper
optional garnish: fresh rosemary and thyme

Instructions (click here)

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