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Pot Roast Vegetable Stew

Medley of vegetables and mushrooms cooked together to make a wonderful stew This recipe is from FoodFood TV channel

New Update
Main Ingredients Carrots, Potatoes
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Pot Roast Vegetable Stew

  • 2 small Carrots , peeled
  • 2 medium Potatoes , peeled
  • 1 medium Onion
  • 1 medium Sweet potato , peeled
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • 6-8 cloves Garlic
  • to taste Salt
  • to taste Black peppercorns , crushed
  • 4-5 Baby corns , diagonally sliced
  • 4-5 Dried shiitake mushrooms , soaked, drained and halved
  • 4-5 Button mushrooms , halved
  • a few sprigs Fresh thyme
  • 2 teaspoons Refined flour (maida)
  • 1 1/2 cups Vegetable stock
  • 1 cup Mixed capsicums , cut into triangles
  • to serve Bread slices , toasted

Method

  1. Cut carrots into 2 inch pieces, quarter potatoes and onion. Cut sweet potato into 2 inch pieces.
  2. Heat olive oil in a non-stick heavy bottom pan, add butter and let it melt.
  3. Add onion, carrots, sweet potatoes, potatoes, garlic cloves, salt, crushed black peppercorns and baby corns, mix and cook on high heat for 2-3 minutes.
  4. Add shitake mushrooms, button mushrooms and thyme and sauté well.
  5. Add refined flour and mix well. Sauté for 1-2 minutes. Add stock and mix well. Add mixed capsicums and mix well. Cover and cook for 15-20 minutes. Take it off the heat.
  6. Transfer into a serving dish and serve hot with toasted bread slices.
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