It’s kind of a cold and dark day today in Toronto. To me it’s a perfect day for a stew or soup. I’ll keep the intro short since the recipes take up a lot of space!
The health benefits of one of the ingredients include helping with weight management, boosting immunity, and it has anti-inflammatory properties to help control asthma, and rheumatoid arthritis.
I’ve listed the full health benefits and nutritional value for each recipe after the directions.
Portobello mushroom or beef pot roast recipe
Makes: 4 servings
- Portobello: 1 hour, 30 minutes, cook time: 1 hour, prep time: 30 minutes
- Beef: 2.5-4.5 hours (depending on size of roast), cook time: 2-4 hours, prep time: 30 minutes
- 4 large Portobello mushrooms, sliced into 3/4-inch pieces, or one 2 to 4-pound chuck roast (use 1 mushrooms diced if using beef)
- 1/2 cup white wine (for mushrooms) or 1/2 cup red wine (for beef)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons potato flour
- 1 teaspoon rubbed sage
- 1 teaspoon fresh basil
- 3 cups vegetable broth (for mushrooms) or 3 cups beef broth (for beef)
- 4 potatoes, quartered
- 4 carrots, cut into 3-inch pieces
- Salt and freshly ground black pepper or lemon pepper, to taste
- 2 teaspoons aged balsamic vinegar
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- In a large saucepan, heat 1/4 cup of the wine and add the mushroom slices. Allow them to cook through and brown a bit. Turn them occasionally and then set aside when done.
- Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they begin to brown. Remove the onions from the pan and set aside.
- Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions.
- Transfer to a large pot.
- Stirring over medium heat, slowly add the rest of the broth.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer.
- Add the potatoes, carrots, salt and pepper, and balsamic vinegar to the mixture. If more liquid is needed, add more broth.
- If using beef: sear the beef in a pan on high heat on all sides for a minute each side and add it into the pot at this time.
- Add the mushrooms and onions to the mixture and ladle into the pot.
- Add the sprigs of rosemary and thyme. Place the lid on and cook on low for desired time depending on what is being used (1 hour for mushrooms or 2-4 hours depending on the size of beef)
- Remove from the pot and serve hot.
Portobello Mushroom: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
- Calories: 270
- Fat: 9 g
- Carbs: 40 g
- Protein: 10 g
Beef: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
- Calories: 347
- Fat: 18 g
- Carbs: 47 g
- Protein: 32 g
Some health benefits
- Carrots: Promote eye and heart health, better digestion and skin, and protect teeth and gums.
- Potatoes: Support neurological health and heart health, lower blood pressure, can help with depression because of the serotonin, and are also good for hangovers because of the potassium to help dehydration.
- Mushrooms: help with weight management and to boost immunity, and also have anti-inflammatory properties to help with asthma, rheumatoid arthritis and renal failure.
- Garlic: improves blood pressure, cholesterol, and immunity, and helps reduce stress
- Onions: improves bone density and cardiovascular functioning, and is an anti-inflammatory.
- Protein, carbs and fat: The key building blocks for your body’s functioning.