Portobello Vegan Beef(less) Stew

2 tbsp. olive oil
1 lb. portobello or cremini mushrooms, stemmed and coarsely chopped
1 large onion, coarsely chopped
2 celery stalks, chopped
2 carrots, sliced
3 garlic cloves, minced
1 cup dry red wine
1/4 cup all-purpose flour
4 cups vegetable broth
2 tbsp. tomato paste
2 lb. red potatoes, chopped into 1-2 inch chunks
3 tbsp. fresh thyme leaves
2 tbsp. chopped fresh rosemary
1 tsp. liquid smoke
1-2 tsp. Marmite (optional, but highly recommended for savory flavor)
salt and pepper to taste

  1. Coat the bottom of a large pot with oil and place over medium heat. Add mushrooms and cook until softened, 5 minutes. Add onion, celery, carrots and garlic. Cook until veggies begin to tenderize, about 5 minutes more, flipping occasionally with a spatula. Add red wine and bring to a simmer. Allow to simmer until wine is reduced by about half, about 5 minutes. Stir in flour, a bit at a time, until fully incorporated.
  2. Add broth, tomato paste, potatoes, thyme and rosemary. Stir to fully incorporate ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until potatoes and veggies are soft, about 45 minutes, stirring occasionally. Add a bit more water to the pot if mixture becomes too thick and starts to sputter.
  3. Season with liquid smoke, Marmite if using, salt and pepper. Serve.

Original Recipes visit: Portobello Vegan Beef(less) Stew @ connoisseurusveg.com

0 Response to "Portobello Vegan Beef(less) Stew"

Post a Comment

Popular Posts