Beefless Portobello Mushroom Stew

Stop what you are doing and MAKE THIS TONIGHT! This is by far my favorite thing I have made since starting our plant based adventure. This stew (found at the Connoisseurus Vegan) is so decadent and rich with savory flavor. The leftovers did not last long.  I can’t wait to make this again.


  • 2 tbsp olive oil
  • 1 pound portobello mushrooms, chopped into large chunks
  • 1/2 large onion chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and sliced
  • 1.5 tbsp minced garlic
  • 1 cup Red cooking wine
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 6 large red potatoes chopped into 2 inch chunks
  • 1 tbsp thyme
  • 2 tbsp fresh rosemary
  • 1 tsp liquid smoke
  • salt and pepper to taste

Coat the bottom of a large pot with the oil and place over medium heat. Add in the onion and mushrooms, cook 5 minutes until softened. Add in the onion, celery, carrots, and garlic. Cook until the veggies start tenderize.

Add in the red wine and bring to a simmer. Allow to reduce by half (5 minutes). Stir in the flour a little at a time until fully incorporated. Add the broth, tomato paste, potatoes, thyme, and rosemary. Stir and bring to a simmer. Lower the heat and allow it to simmer uncovered for about 45 minutes (until the potatoes are soft) Add a bit more vegetable broth if the mixture gets too thick and starts to sputter. Season with liquid smoke and serve.




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