Vegetable Stew
Ingredients
- 2 tbs olive oil
- 10 oz baby bells mushroom quartered
- 1 onion yellow, diced
- 3 carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1/2 tsp rosemary dried
- 1/2 tsp thyme dried
- 1/2 tsp pepper
- 3 tbs tomato paste
- 2 tbs soy sauce low sodium
- 1/4 cup all-purpose flour
- 3/4 cup dry red wine
- 4 cups red potato diced
- 4 cups vegetable broth
- 2 bay leaves
Instructions
- In a 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.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- 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.
- Remove the bay leaves.
- Enjoy!
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