When looking for an easy stew that’s hearty and vegetarian, this is it. It’s cooked in one pot, full of flavor, and tastes great with crusty bread.
- 1 large onion
- 4 tbsp (60 mL) oil, divided
- 2 garlic cloves, pressed
- 1½ lbs. (700 g) small yellow potatoes (see cook’s tip)
- 8 oz. (250 g) baby bella mushrooms
- ¼ cup (60 mL) flour
- ½ cup (125 mL) dry red wine
- 2 cups (500 mL) mushroom or vegetable broth
- 2 tbsp (30 mL) Worcestershire sauce
- 4 large carrots, peeled (or 1½ cups/375 mL baby carrots)
- 5 sprigs fresh thyme
- 1 cup (250 mL) frozen peas
Preheat the oven to 375°F (190°C). Finely chop the onion with the Manual Food Processor.
Heat half of the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 4–6 minutes. Add the onion and the garlic; cook until the onions are soft, about 3–5 minutes.
If the potatoes and mushrooms are large, cut in half. Cut the carrots into 1” (2.5-cm) pieces.
Add the remaining oil and flour; stir while cooking until thickened, about 1–2 minutes.
Stir in the wine and simmer for 2 minutes. Add the broth, Worcestershire sauce, mushrooms, carrots, potatoes, and thyme. Bring back to a simmer.
Cover and bake until the carrots and potatoes are tender when pierced with a fork, about 20–25 minutes.
Stir in the peas and remove the thyme sprigs before serving.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 3 g, Total Sugars 6 g, Added Sugars 0 g, Protein 4 g
Any small potato like Baby Dutch or Pee Wee works great in this recipe. The bite-size versions cook faster, are easy to eat, and look adorable.