Argentinianvegetarianvia groq
Argentinian Velvety Stew
A hearty and comforting stew made with Argentinian beef, but adapted for a vegetarian diet, this recipe replaces beef with portobello mushrooms, maintaining the same rich flavor profile.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 cups portobello mushrooms
- ●1 medium onion
- ●3 cloves garlic
- ●1 tsp chili flakes
- ●2 tbsp tomato paste
- ●1 1/2 cups beef brothvegetarian broth
- ●1/4 cup red wine
- ●1 can kissed tomatoes
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley
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Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for another minute.
- 4
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the chili flakes, tomato paste, beef broth, red wine, and kissed tomatoes. Stir to combine.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- 7
Season the stew with salt and pepper to taste.
- 8
Serve hot, garnished with fresh parsley.