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Manchester Stew

Name: Manchester Stew
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings (2-1/2 quarts).
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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 8 hours

Makes

6 servings (2-1/2 quarts)

Updated: Mar. 07, 2023

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

Manchester Stew Recipe photo by Taste of Home

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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

Directions

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.

Nutrition Facts

1-2/3 cups: 221 calories, 5g fat (1g saturated fat), 0 cholesterol, 354mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Manchester Stew

Ingredients

Directions

Nutrition Facts

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