This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies in an herbed red wine broth.
- 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
- 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.
- Add broth, tomato paste, potatoes, thyme and rosemary. Stir to fully incorporate ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until potatoes and veggies are soft, about 45 minutes, stirring occasionally. Add a bit more water to the pot if mixture becomes too thick and starts to sputter.
- Season with liquid smoke, Marmite if using, salt and pepper. Serve.