Manchester Stew

Name: Manchester Stew
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 portion 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

16 ingredients

2 steps

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 portion 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

1

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

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 until potatoes are tender, 8-10 hours. Top with basil.