Name: Disco Stew
Prep time: 15 min
Cook time: 55 min
Ingredients: 1 tablespoon extra-virgin olive oil; ½ cup chopped red onion; 3 cloves garlic (grated); 9 potatoes (scrubbed clean, unpeeled, and cut into 1 × ½-inch cubes); 4 large-size carrots (peeled and cut into ½-inch half-moons); 1 tablespoon mild to medium chili powder; ½ teaspoon coarse sea salt; 2 tablespoons tomato paste; 2 tablespoons blackstrap or regular molasses; 2 tablespoons vegan Worcestershire sauce; 2 tablespoons fresh lemon juice; ¼ cup Dijon mustard; ¼ cup crunchy or creamy natural peanut butter; 2 teaspoons dried thyme; 2 dried bay leaves; 1 cup lager beer; 1 cup coconut milk; 2 cups frozen peas

Heat the olive oil in a large saucepan over medium heat.
Add the red onion, garlic, potatoes, and carrots.
Cook for 8 minutes, stirring occasionally.
Add the chili powder and salt, stirring to coat.
Cook for an additional minute.
Stir in the tomato paste, and cook for another minute.
In a small bowl, whisk together the molasses, Worcestershire sauce, lemon juice, mustard, peanut butter, and thyme.
Stir the mixture into the saucepan.
Add the bay leaves, beer, and coconut milk.
Cover, and cook over medium-low heat for 40 minutes, stirring occasionally.
Once the potatoes are fork-tender, stir in the frozen peas and heat through for 5 to 10 minutes, until the liquid is mostly absorbed.
Remove and discard the bay leaves.
Serve hot.

Disco Stew

Equipment

Ingrediënten

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

————————————————————————————————–

Vind ik leuk:

Gerelateerd