This Week’s Recipe from Fresh Off The Grid: Dutch Oven Vegetable Stew
Source: Fresh Off The Grid
Prep time is about 5 minutes and takes about 25 minutes to cook! It’s that easy!
Equipment
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4qt Dutch Oven
Ingredients
- 2 tablespoons oil
- 8 oz mushrooms, halved or quartered
- 1 teaspoon salt
- 1 small onion, chopped
- 2 large carrots, sliced
- 1 celery stick, sliced
- 8-10 baby potatoes, cubed
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1/2 cup red wine
- 1 tablespoon liquid aminos, or soy sauce
- 2 cups vegetable stock
- 1 teaspoon thyme
- 1 bay leaf
Instructions
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Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes. Add the onion, carrot, celery, potatoes, and salt and saute 2-3 minutes. Add garlic and tomato paste and saute 1 minute more.
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Adding the flour. Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.
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Simmer until the red wine has almost entirely evaporated. Add vegetable stock, thyme, and bay leaf. Cover and simmer for 10 minutes, then uncover to let the stew thicken a bit, about 10 minutes. Once the vegetables are tender, check the seasoning and divide among bowls. Enjoy!
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