Beef and Vegetable Stew with Root Vegetables Recipe
A vegan twist on classic beef stew using mushrooms, lentils, and hearty root vegetables simmered to perfection.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 cup dried brown lentils rinsed
- 3 large carrots peeled and chopped
- 3 medium potatoes diced
- 2 parsnips peeled and chopped
- 4 cups vegetable broth
- 1 cup canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in pot over medium heat; sauté onion and garlic until soft and fragrant, about 4 minutes.
- Add mushrooms, cook until browned, around 5 minutes.
- Stir in lentils, carrots, potatoes, and parsnips.
- Pour in broth, diced tomatoes, tomato paste, and spices; stir well.
- Bring to a boil, then reduce heat; simmer covered for 1 hour, stirring occasionally.
- Remove bay leaves, season with salt and pepper.
- Garnish with parsley and serve warm for maximum coziness.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Vitamin A: 40%
- Vitamin C: 15%
- Calcium: 10%
- Vitamin K: 8%
Additional Notes/Tips to Enhance Flavor
- Add a splash of red wine for extra depth.
- Use a slow cooker on low for 6-8 hours if you want effortless magic.
- Stir in fresh kale or spinach in the last 10 minutes for a green boost.
- Swap parsnips for turnips or sweet potatoes for variety.