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Vegetable Stew Recipes

Name: Pressure-Cooker Manchester Stew
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings (2-1/2 quarts)
Cuisine: Europe, British
Ingredients: 2 tablespoons olive oil; 2 medium onions, chopped; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 cup dry red wine; 1 pound small red potatoes, quartered; 1 can (16 ounces) kidney beans, rinsed and drained; 1/2 pound sliced fresh mushrooms; 2 medium leeks (white portions only), sliced; 1 cup fresh baby carrots; 2-1/2 cups water; 1 can (14-1/2 ounces) no-salt-added diced tomatoes; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; Fresh basil leaves

Make a meat-free Mediterranean vegetable stew or a more traditional vegetarian stew with these test kitchen-approved recipes.

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Pressure-Cooker Manchester Stew

3 reviews

While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England! —Kimberly Hammond, Kingwood, Texas