COMFORTING ARGENTINIAN BEEFLESS STEW (WFPB)
This delicious Argentinian beefless cozy stew is a delightful adaptation of a homemade and popular recipe in Argentine homes. It is very simple to prepare and combines the mushroom and lentil savory flavors with the sweetness of carrots, onions, and potatoes. The stew is seasoned with classic spices from Argentinian cuisine.
Equipment
- 1 chef knife
- 1 chopping board
- 1 Soup Pot (or Dutch Oven)
Ingredients
- 1 cup red lentils
- 1 onion (large, finely chopped)
- 2 celery sticks (thinly sliced)
- 3 carrots (medium, peeled and sliced into 1/4-inch slices)
- 16 oz mushrooms (fresh, sliced)
- 3 cloves garlic finely minced
- 1/3 cup balsamic vinegar for deglazing
- 1 tbsp soy sauce or tamari for GF option
- 4 potatoes (large, cut into chunks)
- 1 can diced tomatoes 14.5 oz can ; no salt added
- 3 ½ cups vegetable broth (low sodium)
- 2 bay leaves
- 1 tbsp Italian seasoning (dried)
- 2 tsp paprika
- 1 cup peas (frozen)
- Salt and pepper (to taste)
- 1 cup fresh parsley (chopped, for garnish)
Instructions
- Preparation of Lentils: Begin by thoroughly rinsing the red lentils under cold water. Set them aside to drain.
- Sautéing Vegetables: In a large pot or Dutch oven, sauté the onion, celery, and carrots with water to prevent sticking and a pinch of salt. Cook until they begin to soften.
- Mushrooms, Garlic, and Deglazing: Add garlic and cook for 30 seconds to 1 minute. Then add the mushrooms and. Add a pinch of salt and pepper, and cook over medium heat until the mushrooms release their juices. Their water evaporates, and they start to brown nicely around 10 minutes. Then, pour the balsamic vinegar to deglaze the pot, scrape any browned bits from the bottom, and add the soy sauce. This step will add a rich depth of flavor to the stew.
- Combining Ingredients: Mix in the potato’s chunks, followed by the lentils, diced tomatoes, vegetable broth, bay leaves, Italian seasoning, paprika, salt, and pepper. Stir well to combine all the ingredients.
- Cooking the Stew: Bring the stew to a gentle boil, stirring occasionally. Then, reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes or until the lentils and vegetables are tender.
- Adding Peas: Stir in the frozen peas and cook the stew for 5 minutes.
- Season and Serve: Taste and adjust the seasoning as needed. Serve the stew hot, garnished with fresh parsley.
Notes
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Freeze the stew in freezer-safe containers for up to 3 months, allowing space for expansion; thaw in the fridge overnight before reheating. Reheat the stew on the stove over medium heat, adjusting the consistency with a bit of broth or water if necessary.
- Layering Flavors: Adding ingredients in stages builds complexity in the flavor profile, ensuring each component contributes its best qualities to the stew. Seasonings like salt and pepper should be adjusted both during cooking and just before serving to ensure the stew is perfectly seasoned.
- Consistency Adjustments: Add more vegetable broth to achieve your preferred consistency if the stew is too thick. If it is too thin, allow it to simmer uncovered for a few minutes longer. You can also add a slurry with cornstarch and water to make it thicker.
- This recipe was adapted from my Argentinian family's traditional recipe (that uses meat, but my version is Vegan); however, feel free to substitute or add your favorite veggies, spices, or extra vegan protein like tofu or tempeh.