vegan mushroom and veggie stew
Curated Farm Bags include the main ingredients in this recipe!
A hearty and warm meal to keep you full for hours! Make yourself one batch to last the week. Delicious, local, and full of flavor.
2 tablespoons, grapeseed or olive oil
1 lb mushrooms, cut into large chunks
5 carrots, chopped
4 celery stalks, chopped
5 garlic cloves, chopped
1 sprig fresh rosemary
3/4 cup red wine
2 bay leaves
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups vegetable broth
1 pound small potatoes
Step 1: Heat the olive oil in a large stock pan or soup pan over medium heat. Add the mushrooms and cook, stirring occasionally, until cooked down and mostly browned about 10-15 minutes.
Step 2: Add the carrots, shallots, celery, and garlic and cook until the vegetables are tender, stirring often so the garlic doesn’t stick about 7 minutes.
Step 3: Add the rosemary, thyme, red wine, and bay leaves and deglaze, scraping the pot to get up any browned bits that the vegetables may have left. Increase heat to bring wine to a simmer, then cook until wine is reduced by half, stirring often, about 5 minutes.
Slowly add in the flour, until it’s completely absorbed by the remaining liquid. Stir in the tomato paste, potatoes, and broth, then reduce heat to low to simmer until potatoes are tender and the stew has thickened about 45 minutes.
The recipe listed out above and the image are courtesy of Delish Knowledge