Loaded with vegetables and served over crispy roasted potatoes, this comforting, rich and flavorful stew is the perfect recipe to get you through the rest of this dreary winter weather.
Ingredients
4-6 small yellow potatoes, sliced into quarters or halves depending on size
1 tbsp olive oil
3 tbsp butter or olive oil
4 portobello mushrooms, sliced into ½ inch chunks
1 tbsp vegetarian worchestershire sauce, or soy sauce
1 tbsp balsamic vinegar
1 tsp each salt and pepper
4 cloves garlic, minced
1 onion, diced
4 celery stalks, sliced
2 jalapeno, sliced with seeds
1 tsp smoked paprika
2 tbsp dijon mustard
¼ cup tomato paste
3 carrots, sliced into rounds
3 cups vegetable stock
2 bay leaves
fresh parsley for garnish
Directions
Preheat your oven to 450 degrees. Place the sliced potatoes on a baking sheet. Drizzle with olive oil and just a pinch of salt and pepper. Bake uncovered for 25 minutes until the edges of the potatoes are crispy. Set aside. You can either do these first and add them directly to the stew, or if you're serving them as a side, I recommend putting them in the oven when the stew has about 30 minutes left to simmer.
Melt 1 tablespoon of the butter in a cast iron skillet on medium high heat. Add the portobello mushrooms to the pot with the soy sauce, balsamic vinegar and salt and pepper. Cook for about 5 minutes until the mushrooms start to brown.
When the mushrooms are browned, remove them from the pot and set them aside. Add in the remaining 2 tablespoons of butter and melt scraping any brown bits or leftover soy sauce and vinegar off the bottom of the pan. When the butter is melted, add the garlic, onions, celery, and jalapenos. Cook for 5 more minutes until the onions and celery start to soften.
Add the paprika, dijon mustard and tomato paste and toss to coat all the vegetables. Cook for about 2 minutes until the tomato paste starts to darken, it will turn a rust color. Then add in the carrots, bay leaves and vegetable stock and stir until the tomato paste is worked into the stock and there aren't any clumps. Add back in the mushrooms at this point.
Bring to a boil then lower and simmer for an hour covered. You can either then add the potatoes directly into the stew and toss to coat, or you can serve the stew over top the potatoes. Top with fresh parsley.
Notes
Vegan - To make this vegan, just use vegan butter or olive oil in place of the butter.
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/vegetable-comfort-stew-with-roasted-potatoes/