This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies in an herbed red wine broth.
Servings 4
Ingredients
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
Instructions
- 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.
- Get full recipe >> Portobello Vegan Beef(less) Stew @ connoisseurusveg.com