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Spanish Stew

  • 2 TBS. good quality olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 large potatoes diced
  • 2 medium carrots sliced into thick coins
  • 2 cups of water
  • 1/2 cup dry white wine
  • 8 ounces mushrooms, stemmed and sliced
  • 2 tsps. sweet paprika
  • 6-8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
  • 15-ounce can artichoke hearts, drained and quartered
  • 1 1/2 cup frozen green peas
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon, to taste
  • Salt and pepper to taste


  • Heat the oil in a soup pot.
  • Sauté onion over medium heat until translucent. Add the garlic and continue to sauté until the onion turns a golden color.
  • Add the potatoes, carrots, mushrooms, water, and paprika.
  • Bring to a simmer, and cook, covered until the potatoes and carrots are tender.
  • Add the asparagus and cook over low heat until it is tender-crisp.
  • Stir in the artichoke hearts, peas, and parsley.
  • Add lemon juice and salt and pepper to taste.
  • Cook over low heat for 5 minutes longer.
  • Allow stew to stand for a few hours before serving.

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