Rainy Day Stew

Rainy Day Stew



Prep Time: 15 - 20 Min

Cook Time: 35 - 40 Min

 

1. Begin melting the butter in a medium sized pot set to medium heat. Once melted, stir in the EVOO and wait for bubbling before adding the onion, celery, carrot, and ¼ tsp. dried thyme and rosemary. Season with cracked pepper and a ¼ tsp. sea salt. Stir and cook 5 minutes.

 

1. Stir in the leeks, garlic, and another pinch of sea salt. Continue stirring and cooking 3 – 4 minutes.

 

1. Stir the potatoes and another ¼ tsp. sea salt into the pot. Cover and cook 5 minutes.

 

1. Remove cover and pour in the vegetable stock and water. Bring to a boil over medium heat (3 – 4 mins).

 

                  Grocery List

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 stalks Celery, chopped
• 1 C Baby Carrots, chopped
• 1 Leek, sliced
• 2 cloves Garlic, crushed & minced
• 4 Russet Potatoes, diced
• 3 C Low Sodium Vegetable Stock
• 1 C Cold Water
• ½ Tsp. Dried Thyme
• ½ Tsp. Dried Rosemary
• ¾ Tsp. Ground Thyme
• ½ Tsp. Ground Sage
• ½ Tsp. Onion Powder
• 1 Bay Leaf
• Sea Salt & Cracked Pepper
• Handful fresh Parsley, chopped

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1. Once boiled, add the ground sage, ground thyme, onion powder, bay leaf, and remaining dried thyme and rosemary. Add another ¼ tsp. sea salt, cover, and reduce heat to medium low. Simmer 15 – 20 minutes until potatoes are tender.

 

1. Transfer one cup of the stew to a small mixing bowl and use an immersion blender to puree it. Pour the thick, blended stew back into the pot and stir to combine.

 

1. Stir in the fresh parsley and reduce heat to low. Taste and adjust salt / pepper to taste.

 

1. ENJOY!