As cooler weather approaches, keep this hearty stew in your arsenal of dishes.
Beefless Stew (Vegan, Oil Free, and Gluten Free)
Servings 8
Ingredients
- 2 portobello mushrooms cubed
- 2 tbsp tomato paste
- 1 cup red wine I recommend zinfandel or shiraz
- 1 onion diced
- 2 carrots sliced
- 1 stalk celery sliced
- 4 medium red potatoes cut into eighths
- 4 cups vegetable stock
- 2 bay leaves
- fresh sage rosemary, and thyme sprigs Or 1 tsp each dried.
- 8 oz crimini or button mushrooms quartered
- 1 cup frozen peas
- 1/2 cup whole wheat pastry flour Use 1/4 cup corn starch for gluten free.
- 2/3 cup water
- 1/3 cup Bragg's aminos
- 1 tbsp minced parsley dried or fresh
Instructions
- Saute cubed portobello mushrooms until seared on all sides.
- Stir in tomato paste and saute until caramelized.
- Deglaze with red wine and let simmer for 5 minutes.
- Add onion, carrots, celery, potatoes, vegetable stock, bay leaves, and herbs.
- Cover and set to a low simmer.
- When potatoes are soft, uncover, increase heat to medium, and add quartered mushrooms and frozen peas.
- Whisk together flour or corn starch, soy sauce/Bragg's, and water.
- Remove from heat and stir in flour and water mixture.
- Return to heat and bring back to a simmer, stirring constantly, until thickened.
- Add parsley and serve. For an added touch, I like to splash additional red wine on top of each serving. Serve with a nice green salad and crusty bread and enjoy!
