Hearty Vegetable Stew

• olive oil2 tablespoon
• baby bella mushroom9¾ oz
• yellow onion1
• carrot3
• celery stalks2
• garlic2 clove
• dried rosemary½ teaspoon
• dried thyme½ teaspoon
• pepper½ teaspoon
• tomato paste3 tablespoon
• low sodium soy sauce2 tablespoon
• flour1 oz
• dry red wine¾ cups
• red potato2 lb
• vegetable broth4 cups
• dried bay leaves2

Instructions

1. 1

   In large pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.

3. 3

   Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.

4. 4

   Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.

5. 5

   Add the flour and stir until fully incorporated.

6. 6

   Add the wine and stir until mostly absorbed.

7. 7

   Add the potatoes, vegetable broth, and bay leaves, and bring to a boil.

8. 8

   Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.

9. 9

   Remove the bay leaves.

10. 10

    Enjoy!