Beefless Stew Recipe | Dr. McDougall

Ingredients

• 1 1/2 Large yellow or white onions, chopped into 3/4-inch pieces
• 3 Medium Carrots, sliced lengthwise and cut into 3/4-inch pieces
• 3 Stalks Celery, cut into 3/4-inch pieces
• 2 Portabella mushrooms, cut into 3/4-inch pieces
• 1 1/2 Tbsp Finely chopped garlic
• 5 Cups Water
• 2 Pounds White potatoes, peeled and cut into 3/4-inch chunks
• 1/3 Cup Tomato paste (half of a 6-ounce can)
• 1 Tbsp Dried Italian herb seasoning
• 1 Tbsp Paprika
• 2 Tsp Finely chopped fresh rosemary
• 1 1/2 Cups Cooked peas (if frozen)
• 1/2 Cup Fresh parsley, chopped