Moderate Carb Hearty Vegetable Stew
As the winter months draw in, it's the perfect time to indulge in a Moderate-Carb vegetarian winter dinner that’s both filling and nutritious. This hearty vegetable stew is the ideal choice, packed with fresh vegetables, savory herbs, and rich flavors, all simmered into a delicious, warming stew. Plus, it's suitable for those following a Low-Carb or Moderate-Carb diet, making it a great option for your winter meal rotation.
How to Make It
Step 1
Dice the onion and celery, mince the garlic cloves, slice the mushrooms, chop the carrot and parsley, and cut the radishes. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, and sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden.
Step 2
Stir in the balsamic vinegar, cooking for 1 minute, then add the tomato paste, Worcestershire sauce, and soy sauce. Mix well.
Step 3
Add the chopped celery, carrots, radishes, rosemary, thyme, marjoram, salt, and black pepper. Stir everything to combine and coat with the tomato paste sauce.
Step 4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes until the carrots are tender.
Step 5
Remove from heat and garnish with fresh chopped parsley. Serve hot and enjoy this hearty, Keto-friendly stew!
Ingredients
- Extra virgin olive oil 1 tbsp
- Onion 1 small
- Garlic 4 clove
- Mushrooms, raw 3.5 cup, sliced
- Balsamic vinegar 1 tbsp
- Tomato paste 2 tbsp
- Worcestershire sauce, low sodium 1 tsp
- Soy sauce, low sodium 0.5 tbsp
- Celery 2 small – stalk – 5" long
- Carrots, raw 1 small – 5 3/4" long or less
- Radishes Raw 400 g