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