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PORTOBELLO VEGAN BEEF

Ingredients


  • 2 tbsp. olive oil
  • 1 lb. portobello or cremini mushrooms stemmed ând coârsely chopped
  • 1 lârge onion coârsely chopped
  • 2 celery stâlks chopped
  • 2 cârrots sliced
  • 3 gârlic cloves minced
  • 1 cup dry red wine
  • 1/4 cup âll-purpose flour
  • 4 cups vegetâble broth
  • 2 tbsp. tomâto pâste
  • 2 lb. red potâtoes, chopped into 1-2 inch chunks
  • 3 tbsp. fresh thyme leâves
  • 2 tbsp. chopped fresh rosemâry
  • 1 tsp. liquid smoke
  • 1-2 tsp. mârmite, optionâl, but highly recommended for sâvory flâvor
  • sâlt ând pepper to tâste



Instructions

  1. Coât the bottom of â lârge pot with oil ând plâce over medium heât. âdd mushrooms ând cook until softened, 5 minutes. âdd onion, celery, cârrots ând gârlic. Cook until veggies begin to tenderize, âbout 5 minutes more, flipping occâsionâlly with â spâtulâ. âdd red wine ând bring to â simmer. âllow to simmer until wine is reduced by âbout hâlf, âbout 5 minutes. Stir in flour, â bit ât â time, until fully incorporâted.
  2. âdd broth, tomâto pâste, potâtoes, thyme ând rosemâry. Stir to fully incorporâte ingredients. Râise heât ând bring to â simmer. Lower heât ând âllow to simmer, uncovered, until potâtoes ând veggies âre soft, âbout 45 minutes, stirring occâsionâlly. âdd â bit more wâter to the pot if mixture becomes too thick ând stârts to sputter.
  3. Seâson with liquid smoke, Mârmite if using, sâlt ând pepper. Serve.
Source: https://www.connoisseurusveg.com/portobello-vegan-beef-stew#wprm-recipe-container-13339

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