Description
This recipe is the answer for cold winter days when you want to come home something warm, meaty mushrooms and soft potatoes slow cooked in a rich red wine sauce.
Ingredients
Scale
- 16 oz Cremini mushrooms, cut into quarters
- 2 onions, sliced thin
- 5 yellow potatoes, diced into large chunks
- 4 carrots, sliced
- 5 garlic cloves, minced
- 2 tbs flour
- 1/2 cup red wine
- 2 tbs rosemary, chopped
- 5 thyme sprigs, chopped
- 1 tsp each salt and pepper
- 2 tbs olive oil
- 2 tbs butter
- 1 cup vegetable stock
Instructions
- Heat the olive oil in a large pot over medium heat. Add in the onions and garlic and sauté until translucent. Add in the flour and whisk for about three minutes then slowly pour in the red wine. It will become creamy, whisk until it is no longer clumpy.
- Transfer the onions and garlic into the crockpot. Add the mushrooms, carrots, potatoes, rosemary, thyme, butter, salt and pepper, and vegetable stock into the crockpot. Cook on high for four hours or on low for eight.
Notes
*To make this recipe vegan, just use vegan butter or omit the butter all together. It’s not necessary, it just adds more of a richness to the dish.