Vegetarian Vegetable Stew

By Joelene

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium carrot, minced
• 1 medium stalk celery, minced
• 1 medium red onion, chopped medium
• 9 medium portobello mushrooms (about 11/4 pounds), stems discarded, caps halved and sliced 1/2-inch-thick
• 10 ounces white button mushrooms, stems trimmed and mushrooms halved
• 2 medium garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup white wine
• 2 1/2 cups vegetable stock
• 1 1/2 teaspoons salt
• 1 cup canned diced fire-roasted tomatoes
• 1 bay leaf
• 4 large carrots (about 1 pound), peeled, halved lengthwise and cut into 1-inch pieces
• 2 medium sweet potatoes (about 1 1/2 pounds), peeled, quartered lengthwise and cut crosswise into 1-inch pieces
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• 1 tablespoon balsamic vinegar

Preparation

Step 1

Heat oil in a large Dutch oven over medium heat. Add minced onion, carrot and celery. Saute, stirring frequently, until vegetables begin to brown, about 10 minutes. Add red onion and saute until softened, about 5 minutes.

Add portobello and button mushrooms. Increase heat to medium-high and saute until the liquid from the mushrooms evaporates, about 10 minutes. Add garlic, rosemary and thyme and cook for 30 seconds more.

Add white wine, stirring and scraping up any browned bits stuck to the pot. Cook until wine is reduced by half, about 2 minutes. Add stock, salt, tomatoes, bay leaf, carrots and sweet potatoes; bring to a boil. Reduce heat and simmer, partially covered, until carrots and potatoes are tender, about 35 minutes.

Mix cornstarch and water to form a smooth paste. Stir the paste into the stew and cook until the liquid thickens, 1 to 2 minutes. Turn off the heat, stir in peas, cover and let stand until peas are hot, 3 to 4 minutes. Stir in parsley and balsamic vinegar, discard the bay leaf and adjust the seasonings. Serve immediately.

Makes 6 servings.