Mushroom Stew Gluten Free & Vegetarian
Gather your ingredients, then preheat your oven to 375°
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This is a great way to chop onions with no tears!
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Dice one sweet or yellow onion 🧅 with the food chopper.
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Slice 4 large carrots 🥕 into like size pieces, diagonal is a nice presentation.
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Dice 1 1/2 pounds smaller yellow potatoes 🥔 into like size pieces. I used yellow gold.
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Dice 8 oz baby bella mushrooms 🍄 into like size pieces.
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Add 1 Tablespoon oil to 6 quart enamel dutch oven and preheat on stove until oil flows smoothly.
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Add onions and sauté a few minutes.
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Add 2 cloves fresh pressed garlic.
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Add 2 T cornstarch mixed with water. Sauté a few more minutes. Use 1/4 cup flour instead if not GF.
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Add 1/2 cup dry red wine. Merlot or other lower tanic wines are a good choice.
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Sauté and reduce for a few minutes.
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Add 2 cups veggie or mushroom broth.
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Add 2 T Worscheshire sauce. Use vegan worscheshire to make the stew vegan.
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I added a few stalks of diced celery too.
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Add potatoes and stir to combine.
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Bring up to a simmer.
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Place in oven and cook for 30 minutes. I doubled the recipe it took twice the time.
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Carrots should be fork tender. Remove thyme and discard.
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Add 1 cup frozen peas.
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Fill your bowl and enjoy with some crusty bread, we like Bread Srsly gluten free sourdough.
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I may earn commissions for purchases made through links in this video.
6 quart enameled cast iron Dutch oven
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2585 Food Chopper
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Garlic Press
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Easy Read Colander
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1 Cup Mini Measure All
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Easy Read Measuring Cup
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Oven Rack Protectors
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Wooden Spoon
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Cutting board, Large Grooved
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Handy Scraper
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