Meatless Monday Tips: Vegetarian Stew
One of my favorite dishes my mom would make in the fall would be her beef stew. It was a hearty meal full of beef, potatoes, carrots, peas and onions. I wanted to try to make the stew, minus the meat, and see if it still tasted the same ... well, it did. The key ingredient - the Campbell's Golden Mushroom soup. I found, however, that with skipping the meat, you should add a second can of soup to the stew for more flavor and to make it a bit thicker in texture. Definitely give it a try, and make some crescent rolls to go along with it.
Step 1: Cook the potatoes and baby carrots in a little bit of oil and water before your other veggies since these will take longer to soften - around 30 minutes or so.
Step 2: Add the rest of your veggies and spices: onions, peas, mushrooms and fresh thyme and rosemary - around another 15 minutes.
Step 3: Drain some of the water out of the pot, and add your two cans of Campbell's Golden Mushroom soup - you can fill one soup can half-way with water to dilute the soup a bit if you don't like your stew thick. Let everything cook in the pot for another 30-40 minutes or until all veggies are tender.
Step 4: Make some crescent rolls to go along with your stew and enjoy!