A comforting vegetarian stew combining potatoes, carrots, onion, and seitan in a thyme-infused broth.
MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh244 kcal
18 g
33 g
6.8 g
36% RI
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Peel the potatoes and carrots and cut them into cubes, then peel and finely slice the onion.
Cut the seitan into cubes.
Heat the olive oil in a Dutch oven, sauté the onion until lightly golden, add the carrots, and continue cooking for 5 minutes over medium heat.
5 minPour in the broth and, when it begins to simmer, add the seitan and potatoes, then season with salt and pepper.
Continue cooking for 25 minutes.
25 minAdd the thyme and continue cooking for another 3 minutes.
3 min13% RI
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9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
