Name: Manchester Stew
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Manchester Stew

1. 2 tablespoons olive oil -

2. 2 medium onions, chopped -

3. 2 garlic cloves, minced -

4. 1 teaspoon dried oregano -

5. 1 cup dry red wine -

6. 1 pound small red potatoes, quartered -

7. 1 can (16 ounces) kidney beans, rinsed and drained -

8. 1/2 pound sliced fresh mushrooms -

9. 2 medium leeks (white portions only), sliced -

10. 1 cup fresh baby carrots -

11. 2-1/2 cups water -

12. 1 can (14-1/2 ounces) no-salt-added diced tomatoes -

13. 1 teaspoon dried thyme -

14. 1/2 teaspoon salt -

15. 1/4 teaspoon pepper -

16. Fresh basil leaves -

How to cook deliciously - Manchester Stew

1. Stage

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.

2. Stage

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.