You might be wondering where the flour is in this recipe is. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting broth is velvety smooth and super flavorful. We suggest serving with plenty of bread, you're gonna want to soak up every last drop. Stew Recipes | Stew Chicken Recipe | Stew Beef | Stew Meat Recipes Crock pot | Stew Beef Recipes | Stew
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Yield: 2 Servings
Ingredients: 12 ounces Hаm, сubеd (optional see nоtеѕ) 16 оunсеѕ Dried Navy bеаnѕ 8 сuрѕ Wаtеr 3 C Marinara Sauce 1 bottle clam juice And so on.
Instructions:
First. Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
And then, While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
Next step is, As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
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