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Hearty Vegetable Stew

by Rachel Gaewski • from the video Hearty Stews That Will Fill You Up

Ingredients

for 6 servings

  • 2 tablespoons
    olive oil
  • 10 oz
    baby bella mushroom, quartered (285 g)
  • 1 yellow 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 (30 g)
  • ¾ cup
    dry red wine (180 mL)
  • 4 cups
    red potato, diced (800 g)
  • 4 cups
    vegetable broth (1 L)
  • 2 leaves bay leaf

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Preparation

  1. In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  2. Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  3. Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  4. Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  5. Add the 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 the potatoes are tender and the stew has thickened.
  6. Remove the bay leaves.
  7. Enjoy!
 

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