Krista’s Mushroom Potato Stew – Slow Cook’n

Krista’s Mushroom Potato Stew – Slow Cook’n

Ingredients:

1 1/2 medium onion, finely chopped
5 cloves garlic, crushed or minced
4 large potatoes, scrubbed and cubed
2 carrots, pealed and chopped
1 (8 ounce) sliced organic button mushrooms
2 bay leaves
1 (8 ounce) can tomato sauce
2 cups water
2 tablespoons vegan Worcestershire sauce
3/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano
1 teaspoon black pepper, divided
1 cup of peas… add later..

Directions:

1. Line the bottom of slow cooker with the onions. Add the garlic on top of the onions, but be sure the layer of onions is thick enough for the garlic not to fall through.

2. Add potatoes and carrots. Add the mushrooms to the top of the other vegetables. Add the bay leaves. At this point, mix in a bowl….the tomato sauce, water, Worcestershire, thyme, oregano and 1/2 the pepper in bowl. Stir well and pour over veggies.

3. Cover and cook on low for 6-8 hours. At the end of that time, stir cooker contents; add peas and the remaining black pepper.

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