Ingredients

Scale

2 tbsp olive oil
1 lb cremini mushrooms, quartered
1 large yellow onion, chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced into 1-inch pieces
2 celery stalks, sliced into 1-inch pieces
2 tbsp tomato paste
2 tbsp all-purpose flour (or gluten-free blend)
4 cups vegetable broth
1/4 cup red grape juice vinegar
2 tbsp tamari or soy sauce
1 tbsp brown sugar (or maple syrup)
1 tsp dried thyme
2 bay leaves
1.5 lbs small red or Yukon gold potatoes, quartered
1 cup frozen peas
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the quartered mushrooms and cook, stirring occasionally, until browned and much of their liquid has evaporated, about 8-10 minutes. Remove mushrooms and set aside.
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, carrots, and celery, cooking for another 5 minutes until slightly tender-crisp.
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to toast the flour.
Gradually whisk in the vegetable broth and red grape juice vinegar, scraping up any browned bits from the bottom of the pot. Stir in the tamari, brown sugar, dried thyme, and bay leaves.
Bring the mixture to a simmer, then add the potatoes and the cooked mushrooms back to the pot.
Reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, or until the potatoes are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
During the last 5 minutes of cooking, stir in the frozen peas until heated through.
Remove bay leaves. Season the stew generously with salt and freshly ground black pepper to taste.
Ladle into bowls, garnish with fresh chopped parsley, and serve hot.

Notes

For an even richer, darker gravy, consider stirring in a tablespoon of dark miso paste with the broth. This stew tastes even better the next day; store leftovers in an airtight container in the refrigerator for up to 4 days. To make this gluten-free, use a gluten-free flour blend or a cornstarch slurry (mix 2 tbsp cornstarch with 1/4 cup cold water, then stir into the simmering stew at the end to thicken). Serve with crusty bread, mashed potatoes, or a simple side salad. Feel free to add other root vegetables like parsnips or sweet potatoes for variety.

Author: Cook Reel ™
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Simmering
Cuisine: Classic Comfort

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 8g
Sodium: 550mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg