Hearty Mushroom Stew with Potatoes, Carrots, and Peas
Stay warm all season long with this packed-with-flavour winter stew.
One of our favourite winter recipes in a hearty stew. It’s cozy, easy to make, and packed with nutritious ingredients. The perfect balance of umami, savoury, salty, acidic and sweet flavours — it’s going to be your new go-to winter recipe.
Made with a smooth and creamy base of vegetable broth, red wine, soy sauce, marmite, and a medley of spices and herbs coating chunks of mushroom, potato, carrots, and green peas.
Why you’ll love this recipe:
Packed with good-for-you ingredients.
Hearty and filled with flavour.
Made in just one pot!
Top tips for making Hearty Mushroom Stew:
Prep your ingredients. When making recipes like soups and stews the steps can move quickly. To ensure nothing is overcooked, we like to prep all of our ingredients before starting the recipe. That way when a it tell you to add in the potatoes, all you have to do is add them to a pot, instead of rushing to measure and cut them before the next step.
Brown the mushrooms. For the best flavour and texture from the mushrooms cook them until they are a deep golden colour on all sides.
Deglaze with red wine. When cooking little bits of food particles cook onto the bottom of the pan, these little bits are a source of a LOT of flavour. We don’t want to leave all that delicious built up flavour on the bottom of the pot. We deglaze our pan with red wine which simply means adding wine to the bottom of the pan and loosing all that flavour from cooking the mushrooms. Doing this makes cleaning your pot easier AND boost the flavour to new heights.
Use a flavourful vegetable broth. Vegetable broth is a large portion of the base of this vegan stew recipe. It’s important to pick a flavourful broth or bouillon paste that you love.
Thicken with cornstarch. Stews are creamy and we thickened ours with a cornstarch slurry. It doesn’t alter the flavour and it provides just enough starch to thicken this vegetarian stew.
Allow to simmer to develop flavour. The longer you let this stew recipe simmer over low heat the deeper the flavour will be.
How to make a hearty mushroom stew:
Prep Time: 20 Min | Cook Time: 30 Min | Total Time: 50 Min
Makes: 4 servings
Ingredients
10 mL (2 tsp) vegetable oil
80 g (½) yellow onion, diced
225 g cremini mushrooms, halved or quartered
3 sprigs fresh thyme
1/2 tsp black pepper
1 tsp garlic powder
2 tbsp tomato paste
60 mL (¼ cup) red wine
480 mL (2 cups) vegetable broth
140 g (2) carrots, sliced ½” thick
225 g baby potatoes potatoes, 1” chunks
7½ mL (½ tbsp) soy sauce
1 tsp marmite*
2 bay leaves
16 g (2 tbsp) cornstarch
30 mL (2 tbsp) cold water
120 g (¾ cup) frozen peas
pinch salt, to taste
Instructions
Before you start: Prep and measure out all your ingredients.
Over medium-high heat, add oil to a heavy bottomed pan like a dutch oven. Once the oil has warmed (about 1 minute) add diced onion and cook for 2-3 minutes stirring frequently. Add mushrooms and cook for 4-5 minutes until the mushrooms start to brown. If you’re noticing the pot is look a little dry you can add 1-2 tbsp of water and stir.
To the mushrooms and onion add red wine, tomato paste, thyme, black pepper, and garlic powder. Stir until combined and cook for 2-3 minutes.
To the Dutch oven add the vegetable broth, , potatoes, carrot, bay leaf, soy sauce, and marmite – stir to combine. Cover with a lid and bring to a soft boil. Reduce the heat to medium and cook until the potatoes are fork tender. Remove the thyme sprigs.
While the stew cooks, in a small separate bowl make a cornstarch slurry by combining cornstarch with cold water. Whisk until the cornstarch dissolves into the water.
Once the potatoes are fork tender, add the cornstarch slurry to the stew and stir to combine. Stir for 1-2 minute over the heat until the stew starts to thicken.
Add frozen peas and stir together. Cook for an additional 1-2 minutes until the peas are warmed through. Remove from heat and serve with some fresh parsley as a garnish.