How to prepare delicious carrot stew without using tomatoes

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and chopped
2 celery stalks, chopped
1 large potato, peeled and chopped
1 red bell pepper, chopped
1 pound (450g) beef or chicken, cubed (optional)
4 cups vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
2 bay leaves
1 cup frozen peas
Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the carrot puree

Ingredients for Carrot Puree:

4 large carrots, peeled and chopped
1 cup water or vegetable broth

Method:

Boil Carrots: In a medium pot, add the chopped carrots and water (or broth). Bring to a boil and cook until the carrots are tender, about 10-15 minutes.
Blend: Once tender, use a blender or food processor to puree the carrots until smooth. Set the carrot puree aside.

Carrot puree Carrot puree Pulse Ghana

2. Cook the stew

Step-by-step Instructions:

Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
Add Meat (Optional): If using meat, add the cubed beef or chicken to the pot. Cook until browned on all sides, about 5-7 minutes.
Add Vegetables: Stir in the chopped carrots, celery, potato, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Pour in broth: Add the vegetable or chicken broth to the pot.
Season: Stir in the thyme, rosemary, paprika, salt, pepper, and bay leaves.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors are well combined.
Add carrot puree: Stir in the prepared carrot puree. This will give the stew a rich, smooth texture and a slightly sweet flavor.
Add peas: Stir in the frozen peas and cook for another 5 minutes.
Adjust seasoning: Taste and adjust the seasoning with additional salt and pepper if needed.

3. Serve

Garnish: Remove the bay leaves. Ladle the stew into bowls and garnish with freshly chopped parsley.
Enjoy: Serve hot, with crusty bread or over rice if desired.

This carrot-based stew is hearty, flavorful, and nutritious, offering a unique twist by using carrot puree in place of tomato puree. Enjoy the rich, comforting flavors that this vegetable-packed stew brings to your table!