PORTOBELLO VEGAN BEEF(LESS) STEW

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

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.
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