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Ingredientes
- 1 tbsp. vegetable oil
- 1 1/2 c. sliced onions
- 2 cloves garlic, chopped
- 1 c. carrots, cut into 1 inch thick slices
- 1 c. celery, cut into 1 inch thick slices
- 4 c. mushrooms, cut into quarters
- 3 med. potatoes (18 ounce. total), unpeeled, cut into 1-inch chunks
- 1 (1 lb.) can tomatoes, undrained, coarsely minced
- 2 c. cooked kidney beans (12 ounce.)
- 1 (8 ounce.) can salt-free (or possibly regular) tomato sauce
- 1 c. water
- 1 teaspoon dry thyme
- 1 bay leaf
- Salt and pepper to taste
- 3 tbsp. all-purpose flour
- 1/4 c. water
- 1/4 c. red wine
Direcciones
- Heat oil in a large, heavy saucepan over medium heat. Add in onions, garlic, carrots, celery, and mushrooms. Cook 10 min, stirring frequently. Add in small amounts of water, if necessary to prevent sticking.
- Add in remaining ingredients, except flour, 1/4 c. water, and wine. Cover, reduce heat to low, and simmer 30 min, or possibly till vegetables are tender. Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 c. water till smooth. Add in to stew, along with wine. Cook, stirring, 5 more min. Remove and throw away bay leaf before serving. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 43 | 13% |
| Total Fat 4.85g | 6% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 473mg | 20% |
| Potassium 1320mg | 38% |
| Total Carbs 56.05g | 15% |
| Dietary Fiber 12.7g | 42% |
| Sugars 8.61g | 6% |
| Protein 13.06g | 21% |
