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Receta Vegetarian Stew
by Jennifer Jevons

Vegetarian Stew

One of my favorite dishes my mom would make in the fall would be her beef stew. It was a hearty meal full of beef, potatoes, carrots, peas and onions. I wanted to try to make the stew, minus the meat, and see if it still tasted the same ... well, it did.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • Potatoes
  • Carrots
  • Peas
  • Onions
  • Mushrooms
  • 2 cans of Campbell Golden Mushroom Soup
  • Seasoning - thyme, rosemary, basil, salt, pepper

Direcciones

  1. Step 1: Cook the potatoes and baby carrots in a little bit of oil and water before your other veggies since these will take longer to soften - around 30 minutes or so.
  2. Step 2: Add the rest of your veggies and spices: onions, peas, mushrooms and fresh thyme and rosemary - around another 15 minutes.
  3. Step 3: Drain some of the water out of the pot, and add your two cans of Campbell's Golden Mushroom soup - you can fill one soup can half-way with water to dilute the soup a bit if you don't like your stew thick. Let everything cook in the pot for another 30-40 minutes or until all veggies are tender.
  4. Step 4:Make some crescent rolls to go along with your stew and enjoy!