Full bodied and healthy vegetable stew. Perfect for winter weekend.
Chop onions, garlic, celery stalks, mushrooms, carrots and thyme, parsley. Season with salt and pepper. Place in large stew pot and sauté with 1/2 olive oil on med- high heat.
Chop potatoes and Rosemary. Season with salt and pepper. Brown in separate skillet with 1/2 olive oil.
Add tomatoes, beer, tomato paste and stock to stew pot with vegetables. Add browned potatoes and begin to heat.
Add bay leaves and simmer for several hours. Serve.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 238 | ||
Calories from Fat: 35 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 715.2mg | 25 % | |
Potassium 1444.3mg | 38 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 38.7g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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