Europeanvegetarianvia groq
Roasted Dutch Stew
A hearty, comforting stew made with roasted Dutch potatoes and a variety of vegetables, perfect for a cold evening.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●2 large Dutch potatoespeeled and cubed
- ●1 cup mixed mushroomssliced
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 cups stewbeef, low sodium
- ●2 medium carrotpeeled and sliced
- ●2 stalks celerychopped
- ●2 tablespoons olive oil
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- 3
Roast the potatoes in the oven for 20 minutes.
- 4
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- 5
Add the chopped onion and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for 1 minute more.
- 7
Add the sliced mushrooms, chopped carrot, and celery to the pot.
- 8
Cook for 5 minutes, or until the vegetables are tender.
- 9
Add the stew to the pot and stir to combine.
- 10
Return the roasted potatoes to the pot and stir to combine.
- 11
Simmer the stew over low heat for 10 minutes.
- 12
Serve hot.