Vegetable Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.

Step 2

Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.

Step 3

Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.

Step 4

Add the flour and stir until fully incorporated. Add the apple cider vinegar and stir until mostly absorbed.

Step 5

Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened. If stew thickens too much add small quantities of warm water.

Step 6

Remove the bay leaves and serve.