Phat Stew (Vegan Pot Roast)
1/2 medium yellow onion, diced
2 lbs potatoes, bite size chunks
3 carrots, sliced
2 cans red beans, rinsed
1/2 twig fresh rosemary
olive oil 2 tablespoons or to taste
salt & pepper to taste (fresh ground and sea are best)
1/8 cup white cooking wine
1 qt/32 fl oz vegetable stock
2 cups water
pinch of flour (optional)
1. In a stock pot, heat the stock with the rosemary on low/medium heat while chopping the ingredients. Add the onions and carrots and increase the heat. Add the beans, and some salt and pepper.
NOTE: If you choose to use fewer potatoes, you can cut the amount of water you add. I probably added twice as many as necessary. Cutting the potatoes and water will probably make your stew more flavorful, however mine still turned out delicious.
2. Bring the stock, onion, carrots and beans to a boil. Add the potatoes and cover. Let simmer and thicken for about 45 minutes to an hour. Add the olive oil, cooking wine, and flour AFTER the stock has reduced a bit.
3. Add salt and pepper throughout the cook time.
This recipe was entirely made up. Please feel free to add or substitute ingredients as you see fit. I made this recipe with the easy BIG bread recipe (adding rosemary to that, as well), for a delicious dinner.
SO HOW'D IT GO?
Not exactly sure if I would call this "Pot Roast" but it made a great potato soup/stew that was a great addition to our holiday dinner. I used white great northern beans since they seemed to fit better than the red kidney beans. I also added a veggie boullion cube so it was incredibly which is how my husband likes it. Found most of the ingredients around the house which was nice. This became much thicker the next day. Yummy! I will definitely make this again!