Portabella Stew

This recipe knocks it out of the park! So meaty and chunky and perfect for any ‘meat lovers’ in your family. They will not miss the meat at all…. just ask my hubby.

Ingredients

1 onion, roughly chopped

2 celery stalks, chopped

1 pound portobello or portabellini mushrooms, stems removed and chopped

4 cloves garlic, minced

2 carrots, roughly chopped

1 ½ pounds potatoes, quartered

2 tablespoons fresh thyme leaves

1 tablespoon chopped fresh rosemary

3 cups water or liver rescue broth

1 tablespoon pure tomato paste (find one without additives)

Directions

Place a large ceramic nonstick pot on medium-high heat and drop in about 1 tbsp of water and add the onion, celery, mushrooms, and carrots.

Cook for about 5-8 minutes.

Pour in the water and tomato paste and bring to a boil.

Add in the potatoes, thyme, and rosemary. Stir well.

Lower the heat to medium and place the lid on for 15 to 20 minutes, until the potatoes and carrots are tender. Watch the water level about 1/2 way through. Add more if needed.

For thicker juice, you can remove some potatoes and mash and then replace back into pot OR you can add some potato flakes until reaching the desired thickness.

Cook for 2 to 3 minutes, until the stew, has thickened. Remove from heat and serve.

I adapted this recipe from Anthony William (Medical Medium)