Vegetable Stew

Ingredients for 6 servings:
  • 2 tablespoons olive oil
  • 8 oz mushrooms, quartered
  • 1 onion, diced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • 3 tablespoons tomato paste
  • 2 tablespoons low sodium soy sauce
  • ¼ cup flour
  • ¾ cup dry red wine
  • 4 cups potato, diced
  • 4 cups vegetable broth
  • 2 leaves bay leaf

Preparation

1. In a large pot, heat 2 tbsp olive oil over medium heat. Once oil begins to shimmer, add mushrooms and cook for about 5 minutes, or until most of their juices have been released.

2. Add onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.

3. Add garlic, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until herbs are fragrant.

4. Add 1/4 cup flour and stir until fully incorporated. Add 3/4 cup red wine and stir until mostly absorbed.

5. Add potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until potatoes are tender and the stew has thickened.

6. Remove bay leaves.

7. Bon appetit!


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