This really reminds me of my grandfather’s beef stew.
Serves: 6 Preparation time: Cooking time: Difficulty: Easy - for beginners Dietry guidance: v
Tags: main · vegetarian ·
Ingredients
3 tablespoons of butter
1 onion, diced
2 cloves of garlic, minced
2 stocks celery, diced
1 large carrot, peeled and chopped
2 medium potatoes, not pealed and chopped
3/4 cup frozen mixed vegetables
2 heaping tablespoons flour
1 1/2 cups white kidney beans
4 cups vegetarian french onion soup
1 tsp gravy master
1 tsp thyme
Splash of red wine
1 tsp tomato paste
black pepper to taste
Method
Saute onions, garlic, and celery in pot on medium heat for approximately 10 minutes, until onions are slightly caramelized.
Add carrots and potatoes, saute for 5 more minutes. Add frozen veggies and cook until completely thawed.
Dust veggies with flour, mix well and saute for another 2 minutes.
Add kidney beans, soup, thyme, tomato paste, wine and gravy browner, mix, and bring to a boil uncovered over high heat.
Once boil is reached, reduce heat to minimum, cover and let cook, stirring occasionally for approximately 15 minutes or until the vegetables are tender.