Manchester Stew
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 6 servings (2-1/2 quarts).
While in college, I studied abroad. At the time, I was a vegetarian and was pleasantly surprised at how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite restaurant dish and named it after the University of Manchester. When the enticing aroma fills my kitchen, I feel as if I'm back in England! —Kimberly Hammond, Kingwood, Texas
Ingredients
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2 tablespoons olive oil
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2 medium onions, chopped
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 cup dry red wine
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1 pound small red potatoes, quartered
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1 can (16 ounces) kidney beans, rinsed and drained
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1/2 pound sliced fresh mushrooms
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2 medium leeks (white portions only), sliced
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1 cup fresh baby carrots
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2-1/2 cups water
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1 can (14-1/2 ounces) no-salt-added diced tomatoes
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Fresh basil leaves
Directions
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1.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
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2.
Transfer to a 5- or 6-qt. slow cooker. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender. Top with basil.
Nutrition Facts
1-2/3 cups: 221 calories, 5g fat (1g saturated fat), 0 cholesterol, 354mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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