Hearty Vegetable Stew

Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Pairs well with a thick slice of homemade bread.

Ingredients

• 1 small onion, minced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 rib celery, minced
• 2 ribs celery, chopped
• 1 carrot, minced
• 2 carrots, chopped
• 8 oz button mushrooms, sliced
• 8 oz portobello mushrooms, sliced
• 1 cup frozen peas
• 2 Yukon Gold potatoes, chopped
• 1 15 oz can diced tomatoes (no added salt)
• 1 8 oz can tomato sauce
• 4 cups low sodium vegetable broth
• 1/2 cup red wine
• 1 tsp dried rosemary
• 1 tsp Italian seasoning
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp Kitchen Bouquet (optional for color)
• 1 Tbsp balsamic vinegar
• 1 Tbsp cornstarch

Directions

1. Mince the carrot, celery stalk, and small onion very fine.
2. Sauté this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
3. Add the large chopped onion and continue cooking until softened.
4. Add the mushrooms and cook on medium high until they lose their liquid.
5. Season with the rosemary and Italian seasoning.
6. Add the wine and deglaze any brown spots in your pan.
7. After a few minutes, add the rest of the broth, the tomatoes, and tomato sauce.
8. Add all your chopped veggies and turn the heat up to boil.
9. Add the rest of the seasonings – but not the cornstarch.
10. Once it’s boiling, turn down the heat to low and add the peas.
11. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
12. Simmer until desired consistency is reached. Serve with bread.