With the cold months still looming, there’s nothing better than having an easy and warm meal ready to eat after a long day at work.
Style of the City shares this quick and healthy recipe for those who are completing Veganuary this month! This hearty vegan beef stew uses tender Portobello mushrooms in place of meat, along with potatoes and vegetables, in an herbed red wine broth.
Key information:
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 419 kcal
Author Alissa Saenz
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 savoury flavour
- 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, flipping occasionally with a spatula.
- Add red wine and bring to a simmer. Allow to simmer until the wine is reduced by about half. 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 the mixture becomes too thick and starts to sputter.
- Season with liquid smoke, Marmite if using, salt and pepper. Serve.
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