Hearty Veggie Potato Stew

• Vegan
• Gluten free

• Produce

  • 1 heaping cup Carrots
  • 5 large cloves Garlic
  • 2 lbs Red potatoes chopped in
  • 1 1/2 cups White or yellow onion

• Canned Goods

  • 4 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 cup Tomato sauce/puree

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 1/2 tbsp Italian herb blend without any red pepper or salt added, dried
  • 2 tsp Sea salt, fine

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

Found on thevegan8.com

Ingredients

• 4 1/2 cups (1080 ml) low-sodium vegetable broth (try to pick a very neutral flavor light one, not a dark tomato/carrot one or the taste will be off)
• 1 1/2 cups (235 g) finely chopped white or yellow onion (1 very large onion)
• 5 extra large cloves garlic, you will need 1 packed tablespoon of minced garlic (15 g)
• 1 heaping cup of sliced carrots (170 g)
• 3/4 cup (182 g) dry red wine (not sweet) cabernet sauvignon (or a merlot)
• optional: 2 tablespoons nutritional yeast (I only use the Sari brand , best flavor)
• 2 lbs red potatoes chopped in 1 inch chunks (I kept the skins on)
• 1 cup (266 g) tomato sauce/puree
• 2 1/2 tablespoons dried Italian Herb blend without any red pepper or salt added (I use the McCormick brand)
• 2 teaspoons fine sea salt
• 1/2 teaspoon black pepper
• optional garnish: fresh rosemary and thyme
• Note: This is my idea of total comfort soup/stew. This has a rich red wine broth flavor that reminds me of beef stew back in the day and rich red wine meat sauces. If you hate red wine, this soup is not for you, but if you love it, I hope you will love this as much as I do!

Directions

• First, add ONLY 1 cup of the broth to a large pot with the onions, garlic and carrots. Turn to medium heat and once the liquid is bubbling, cook 5-8 minutes until onions are tender.
• Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the wine cooks down some. 5 minutes is plenty.
• Add the remaining broth (3 1/2 cups), potatoes, tomato sauce, Italian herbs, salt and pepper. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low. Let it cook 30-45 minutes until the potatoes and carrots are tender. Check it a few times during and stir and check the veggies for doneness so they dont overcook. Taste and add any extra pepper/salt, etc. Garnish with fresh rosemary and thyme, if desired.
• This has a bit more liquid in it than some stews simply because one of my favorite things about stews and soups is spooning and slurping all that yummy liquid, am I right?? Dont give me a pot full of just chunks, give me some yummy liquid please! The flavor is so rich and delicious, you will enjoy every spoonful of the red wine/tomato/herb broth. It is delicious immediately, but it is unbelievable the next day, as most soups/stews are after theyve sat awhile.