Master Recipe

Vegetable Stew

NOTE: Portobello mushrooms give this all-purpose vegetable stew a rich, deep flavor that complements the flavor of the other vegetables. Serves six to eight.

  2    tablespoons olive oil

  1    medium onion, minced

  1    medium carrot, minced

  1    medium celery stalk, minced

  1    medium red onion, cut into ¹/₂-inch pieces

  4    medium portobello mushrooms (about 1¹/₄ pounds), stems discarded, caps halved and then sliced ¹/₂-inch-thick

  10    ounces white button mushrooms, halved

  2    medium garlic cloves, minced

  1    teaspoon minced fresh rosemary

  ¹/₂    cup white wine

  2    cups vegetable stock

  1    cup chopped canned tomatoes with juice

  1    bay leaf

  4    large carrots, peeled and sliced ¹/₄-inch thick

  4    medium boiling potatoes, peeled and cut into ¹/₂-inch cubes

  1    cup frozen peas (about 6 ounces), thawed

  ¹/₄    cup minced fresh parsley leaves

  1    tablespoon lemon juice

INSTRUCTIONS:

1. Heat oil over medium-high heat in large ovenproof Dutch oven. Add minced onion, carrot, and celery and sauté until vegetables begin to brown, about 10 minutes.

 

2. Add red onion to Dutch oven and sauté until softened, about 5 minutes. Add portobello and button mushrooms and sauté until liquid they release has evaporated, about 10 minutes. Add garlic and rosemary; cook for 30 seconds. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, tomatoes, bay leaf, carrots, and potatoes, and bring to a simmer. Simmer, partially covered, until carrots and potatoes are tender, about 30 minutes.

 

3. Turn off heat, stir in peas, cover, and allow to stand for 5 minutes. Stir in parsley and lemon juice, discard bay leaf, adjust seasonings, and serve.