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97% would make again

Hearty Vegetable Stew

by Rachel Gaewskifeatured in Hearty Stews That Will Fill You Up

Ingredients

for 6 servings

  • 2 tablespoons olive oil
  • 10 oz baby bella mushroom (275 g), quartered
  • 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 (900 g), diced
  • 4 cups vegetable broth (960 mL)
  • 2 leaves bay leaf

Nutrition Info

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    Calories 212
    Fat 5g
    Carbs 36g
    Fiber 3g
    Sugar 3g
    Protein 4g

Estimated values based on one serving size.

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!