Manchester Stew Recipes

PRESSURE-COOKER MANCHESTER STEW

Pressure-Cooker Manchester Stew image

While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England!-Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup dry red wine
1 pound small red potatoes, quartered
1 can (16 ounces) kidney beans, rinsed and drained
1/2 pound sliced fresh mushrooms
2 medium leeks (white portions only), sliced
1 cup fresh baby carrots
2-1/2 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh basil leaves

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions 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. Press cancel., 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.

Nutrition Facts : Calories 221 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

MANCHESTER STEW

Manchester Stew image

While in college, I studied abroad. At the time, I was a vegetarian and was pleasantly surprised at 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, Texas

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup dry red wine
1 pound small red potatoes, quartered
1 can (16 ounces) kidney beans, rinsed and drained
1/2 pound sliced fresh mushrooms
2 medium leeks (white portions only), sliced
1 cup fresh baby carrots
2-1/2 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh basil leaves

Steps:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until 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. , Transfer to a 5- or 6-qt. slow cooker. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender. Top with basil.

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