Rachael Ray: Vegetarian Stew
Look for a can of Italian Tomatoes at the grocery store, and crush them by hand or with a wooden spoon. Don’t forget to add the tomato juices to your stew. Plus, you can keep this meal vegetarian by using vegetable stock.
Try serving garlic butter on garlic naan bread along with this stew. “If you’re trying to get your kids to eat more veggies, if you’re trying to lose a little weight, tell me you’re going to feel denied after you eat a huge plate of that stew,” Rachael dared everyone.
Rachael Ray: Zesty Green Bean Stew Recipe Ingredients
“It’s so, so delicious and nutritious. It’s good, it’s good for you,” Rachael said as she served up this stew. When I think of stew, I usually think of meat, but I would definitely try this meatless option. I love green beans.
- 2 chopped Onions
- 4 sliced cloves Garlic
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 2 tbsp Thyme
- 1 3/4 lb trimmed, halved Green Beans
- 4 1/2 peeled, diced Potatoes (in 1 1/2” cubes)
- 1 chopped rib Celery
- 1 tsp ground Paprika
- 1/2 tsp Chili Flakes
- 3 cups Chicken Stock (or use Vegetable Stock)
- 1 can hand-crushed Italian Tomatoes
- 3 tbsp Olive Oil
- Salt & Pepper
Rachael Ray: Zesty Green Bean Stew Recipe Directions
- Heat oil in a Dutch oven on medium high.
- Add the potatoes until they are lightly browned.
- Work in onions with garlic and celery. Stir in the spices along with thyme, salt and pepper.
- Let cook for around seven minutes. Next, pour in stock with tomatoes and beans.
- Bring to a simmer and cook for 50-55 minutes.
- Serve with grilled or toasted bread and garlic butter.