Portobello Vegan Beef(less Stew

• Vegan

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 3 Garlic cloves
  • 1 Onion, large
  • 1 lb Portobello or cremini mushrooms
  • 2 lb Red potatoes
  • 2 tbsp Rosemary, Fresh
  • 3 tbsp Thyme, fresh leaves

• Canned Goods

  • 2 tbsp Tomato paste
  • 4 cups Vegetable broth

• Condiments

  • 1 tsp Liquid smoke
  • 1 tsp Marmite

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on connoisseurusveg.com

Description

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

Directions

• 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.