- 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!