(Recipe from connoisseurusveg.)

This savory stew is easy to make and    reheats well. A perfect nourishing stew for a cool fall evening.

Ingredients

• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 1 onion, large
• 1 lb. Portobello mushrooms
• 2 lbs. red potatoes
• 3 T fresh thyme
• 2 T fresh rosemary
• 2 T tomato paste
• 4 C vegetable broth
• 1/4 C all-purpose flour
• 2T olive oil
• 1 C dry red wine
• salt and pepper, to taste

Preparation Steps

1. Wash and chop all the vegetables and herbs. (Leave the skin on the potatoes.)
2. Saute the mushrooms in the oil, over medium heat, approximately 5 minutes.
3. Add the onion, celery, carrots, and garlic.
4. Saute 5 more minutes.
5. Add the red wine and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in the flour.
6. Add the broth, tomato paste, potatoes, thyme, and rosemary.
7. Bring to a simmer and allow to simmer uncovered for 45 minutes. ( Add more water, as needed.)