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


Leave a Comment