Manchester Stew
While in college, I studied abroad. I was a vegetarian at the time and pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite restaurant dish and named it after the University of Manchester. When the enticing aroma fills my kitchen, I feel as if I’m back in England!
—Kimberly Hammond, Kingwood, TX
- 2 Tbsp. olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 cup dry red wine
- 1 lb. small red potatoes, quartered
- 1 can (16 oz.) kidney beans, rinsed and drained
- ½ lb. sliced fresh mushrooms
- 2 medium leeks (white portions only), sliced
- 1 cup fresh baby carrots
- 2 ½ cups water
- 1 can (14 ½ oz.) no-salt-added diced tomatoes
- 1 tsp. dried thyme
- ½ tsp. salt
- ¼ tsp. pepper
- Fresh basil leaves
Fast
Prep: 25 min. • Cook: 5 min. + releasing • Makes: 6 servings
- 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add the oil. When oil is hot, cook and stir the onions until crisp-tender, 2-3 minutes. Add the garlic and oregano; cook and stir 1 minute longer. Stir in the wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel.
- 2. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.
Slow
Prep: 25 min. • Cook: 8 hours • Makes: 6 servings
- 1. In a large skillet, heat the oil over medium-high heat. Add onions; cook and stir until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
- 2. Transfer to a 5- or 6-qt. slow cooker. Add the potatoes, beans, mushrooms, leeks and carrots. Stir in the water, tomatoes, thyme, salt and pepper. Cook, covered, on low 8-10 hours or until the potatoes are tender. Top with basil.
1 ⅔ cups: 221 cal., 5g fat (1g sat. fat), 0 chol., 354mg sod., 38g carb. (8g sugars, 8g fiber), 8g pro. Diabetic exchanges: 2 starch, 1 vegetable, 1 fat.
