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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
PORTOBELLO VEGAN BEEF(LESS) STEW


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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