Hearty Potato and Mushroom Stew

Growing up, my all-time favorite meal was my mom’s incredible beef stew. This easy plant-based version pays homage to that dish, using mushrooms and red wine to create a rich broth with that same deep flavor. Loaded with potatoes and plenty of other… — Growing up, my all-time favorite meal was my mom’s incredible beef stew. This easy plant-based version pays homage to that dish, using mushrooms and red wine to create a rich broth with that same deep flavor. Loaded with potatoes and plenty of other veggies, this delicious, nourishing stew is sure to hit the spot on cold nights. Serve with a loaf of your favorite crusty bread to soak up all that broth. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

3 tablespoons vegetable oil

4 cloves garlic, thinly sliced

2 carrots, rinsed and diced medium (about ¼ inch chunks)

1 white onion, diced medium (about ¼ inch cubes)

2 stalks celery, diced medium (about ¼ inch cubes)

8 ounces portabella mushrooms, rinsed and diced medium (about ¼ inch cubes) (any other mushroom you have on hand would also work)

4 Yukon gold or 1 large russet potato, rinsed and diced medium (about ¼ inch cubes)

2 ½ tablespoons all-purpose flour

¼ cup red wine

¼ cup tomato paste

2 tablespoons soy sauce

6 sprigs fresh thyme

1 bay leaf (optional)

4 cups vegetable stock or water

1 cup frozen peas

salt and pepper to taste

For serving

1 loaf of crusty bread

Preparation

Heat the oil over high heat in a large pot. Add all the chopped veggies and a pinch of salt and pepper to the pot, sauté for 3-4 minutes stirring occasionally, just until the veggies start to brown slightly.

Reduce the heat to medium-high. Add the flour and cook for 3-4 minutes to allow the flour to toast.

Add the red wine, tomato paste, and soy sauce to the pot, cook for 1-2 minutes or until most of the red wine has cooked out. Add the thyme, bay leaf, and vegetable stock to the pot.

Bring the liquid up to a boil. Reduce the heat to a simmer and simmer for 20-25 minutes until the stew is thick and the potatoes are soft.

Once the stew is soft, remove the bay leaf and thyme, add the frozen peas into the pot and stir. Let the peas cook for 2-3 minutes to heat up.

Season to taste with salt and pepper and serve hot with a loaf a crusty bread.

Zero-waste tips

• Feel free to add other fresh veggies like parsnips, turnips, or red peppers to the stew and other frozen veggies like corn or green beans.

• Save the leaves from the celery to put into salads.