Hubby Rating: 5 stars

Time: 1.5 Hours
Servings: 6

Ingredients:
2 Tbsp Olive Oil
1 lb Portobello mushrooms (cleaned and chopped)
1 cup onions – diced
2 cups carrots – diced
3 stalks celery – sliced
salt to taste
4 garlic cloves – minced
2 tsp dried thyme
1 tsp dreid rosemary
1/2 tsp Smoked paprika
1 bay leave
2 Tbsp tomato paste
1 cup of dry red wine
2 cups chicken stock – use vegetable stock for vegan
1 can diced tomatoes
1-1/2 baby potatoes – halved
3 Tbsp cornstarch
1/4 cups cold water
1 cup frozen peas
1/2 cup parsley, chopped

Heat oil in a soup pot. Add mushrooms and cook undisturbed for 5 minutes or until brown on the bottom. Flip and cook other side for 5 minutes.

Add onions, carrots, and celery. Salt lightly and cook for 10 minutes, stirring occasionly.

Add garlic, thyme, rosemary, smoked paprika, and bay leaf. Cook for 1 minute

Add tomato paste and stir until the vegetables are coated.

Add red wine and deglaze the pan. Scrap the bottom with wooden spoon.

Add the stock, tomatoes, and potatoes. Combine and bring to a boil, then reduce heat to a low simmer.

Cook, stirring occasionally for 15 minutes or until potatoes are done.

Whisk together corn starch and cold water in a small bowl.

When potatoes are tender, add cornstartch mixture to stew along with the peas.

Allow the stew to simmer and thicken for another 10-15 minutes.

Serve stew hot, with parsley sprinkled over the stew.

#5 Stars, #vegan