Course Type
Dinner
Dietary Restrictions
Vegetarian, Gluten-free, Dairy-free
6-8 Servings
Ingredients
2 tablespoons of olive oil
1 large onion, thinly sliced
3 cloves of garlic, minced
1 pound of assorted mushrooms (chanterelle, white, cremini), cleaned and chopped
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of sea salt
1 teaspoon of black pepper
4 cups of vegetable broth
1 cup of dry red wine, such as cabernet
2 large carrots, chopped
2 large potatoes, cubed
1 teaspoon of cornstarch mixed with 1 tablespoon of cold water
Fresh parsley for garnish
Cooking Utensils
Large pot or dutch oven
Knife
Ladle
Bowls for serving
Instructions
1. Heat the oil in a large pot or dutch oven over medium heat.
2. Add the onions and garlic to the pot, cook for 4-5 minutes until the onions are translucent.
3. Stir in the mushrooms, thyme, rosemary, salt, and pepper, cooking for another 5-7 minutes until the mushrooms are tender and start to brown.
4. Add the broth and wine to the pot, followed by the carrots and potatoes.
5. Bring the pot to a gentle simmer, cover, and let it cook for around 20-25 minutes until the vegetables are soft.
6. Stir in the cornstarch mixture and let the stew simmer for another 2-3 minutes, stirring occasionally, until it thickens.
7. Ladle the stew into bowls, garnish with fresh parsley before serving.
