Portobello Vegan Beef(less) Stew Recipe

This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies in an herbed red wine broth.

Servings 4

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.
2. Get full recipe >> Portobello Vegan Beef(less) Stew @ connoisseurusveg.com