Our Family Recipes

Savory Vegetable Stew with Mushrooms

Name: Savory Vegetable Stew with Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 teaspoons extra virgin olive oil; 1 medium yellow onion (diced, 200g); 2 medium carrots (sliced, 130g); 1 medium parsnip (peeled and sliced, 100g); 2 celery ribs (sliced, 115g); 16 ounces Baby Bella mushrooms (sliced thick); 1 Tablespoons butter (regular or vegan); 14-16 ounces Yukon Gold potatoes (approx. ½-inch diced); 1 Tablespoon fresh thyme (chopped, or ½ TBSP dried); 1 Tablespoon fresh rosemary (chopped, or ½ TBSP dried); 1 ½ Tablespoons Italian Seasoning; 6 cloves garlic (minced); Pinch red pepper flakes; ½ teaspoon white pepper; 2 Tablespoons all-purpose flour; 4 Tablespoons tomato paste (use only 2 TBSP if concentrated); 1 Tablespoon apple cider vinegar (or ½ cup red wine, see notes); 1 Tablespoon Worcestershire sauce (vegan if needed); 1 Tablespoon vegetable bouillon; 2 bay leaves; 3 ½ - 4 cups vegetable stock; kosher salt (to taste, see notes); freshly ground black pepper (to taste); 1 cup frozen peas; 2 Tablespoons fresh parsley (chopped, more for garnish)

6 servings

분량

15 minutes

활동 시간

1 hour

총 시간

요리 시작

재료

2 teaspoons extra virgin olive oil

1 medium yellow onion (diced, 200g)

2 medium carrots (sliced, 130g)

1 medium parsnip (peeled and sliced, 100g)

2 celery ribs (sliced, 115g)

16 ounces Baby Bella mushrooms (sliced thick)

1 Tablespoons butter (regular or vegan)

14-16 ounces Yukon Gold potatoes (approx. ½-inch diced)

1 Tablespoon fresh thyme (chopped, or ½ TBSP dried)

1 Tablespoon fresh rosemary (chopped, or ½ TBSP dried)

1 ½ Tablespoons Italian Seasoning

6 cloves garlic (minced)

Pinch red pepper flakes

½ teaspoon white pepper

2 Tablespoons all-purpose flour

4 Tablespoons tomato paste (use only 2 TBSP if concentrated)

1 Tablespoon apple cider vinegar (or ½ cup red wine, see notes)

1 Tablespoon Worcestershire sauce (vegan if needed)

1 Tablespoon vegetable bouillon

2 bay leaves

3 ½ - 4 cups vegetable stock

kosher salt (to taste, see notes)

freshly ground black pepper (to taste)

1 cup frozen peas

2 Tablespoons fresh parsley (chopped, more for garnish)

방향

In a Dutch oven or large stock pot, heat oil over medium-high heat. Add onion, carrots, parsnip, celery, and a generous pinch of salt. Saute for 3-4 minutes until starting to soften.

Add sliced mushrooms and stir to combine, adding another pinch of salt. Cook for 7-9 minutes, only stirring occasionally to allow the water to release from the mushrooms.

Add the butter, potatoes, herbs, garlic, and seasonings. Add another pinch of salt and freshly ground black pepper. Stir to combine and cook for 1-2 minutes.

Mix in flour to coat, and cook for around 1 minute, continuing to stir so the flour doesn't burn. Then, stir in the tomato paste, again stirring as it toasts, for around 1 minute.

Deglaze the pan with apple cider vinegar or red wine. Let it cook for 30 seconds (vinegar) to 1 minute (wine). Then stir in the Worcestershire sauce, bouillon, bay leaves, and vegetable stock. Bring to a simmer, then cover and let simmer for 15 minutes, stirring occasionally to ensure it isn't burning (check your temp).

After 15 minutes, remove the lid and let it simmer for another 15 minutes uncovered. Taste test and add salt and pepper if needed. Once the potatoes are tender, stir in frozen peas and parsley until heated. Remove the bay leaves. Serve immediately with additional parsley as desired, and enjoy!

영양 정보

1회 제공량

칼로리

208 kcal

지방 전체

6 g

포화 지방

3 g

불포화 지방

3 g

트랜스 지방

0.2 g

콜레스테롤

10 mg

나트륨

348 mg

탄수화물 전체

35 g

식이섬유

7 g

총 당류

9 g

단백질

7 g