MOUTHWATERING ARGENTINIAN BEEFLESS STEW |Easy, One pot, Vegan, WFPB|

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced carrots and bell peppers; cook for another 5 minutes.

Add diced potatoes and zucchini; mix well.

Pour in vegetable broth and add chopped tomatoes.

Season with bay leaves, thyme, paprika, cumin, salt, and black pepper.

Bring to a boil, then reduce heat to low and cover.

Simmer for 30-40 minutes, stirring occasionally, until vegetables are tender.

Taste and adjust seasoning if necessary.

Remove bay leaves before serving.

Garnish with fresh parsley before serving.

Equipment Needed

Dietary

Allergens