Vegetable Stew

Category: Recipes
Date 27 April , 2020
Comments 0

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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