This week we are dining on a delicious vegetarian stew made using mushrooms, carrots & leeks. It's simple to make, cost-effective ad making us smile in all the right places too. Read on and enjoy this in your home too!
Why I Love This Recipe
- freeze ability
This recipe was made with my vegetarian sister in mind and without adding a mountain of butter to your mashed potatoes it's also vegan friendly! Given we aren't using any fancy ingredients or meat the ingredients are easy to source and cost-effective to make too.
What's more healthy than a bowl of veggies, a little red wine and a happy family? Take it from a parent - not much. That's why this vegetarian stew is fast becoming a staple in our home
It freezes great - in fact stews are one of the best things to eat reheated as once they cool down and soak up all the herb and/or spices they take on more flavours. Cool it completely, store it in an airtight container and into the freezer she goes. Bonus points - mash also freezes well too 😉
Ingredients In This Recipe
To make this delicious vegetarian stew we aren't using crazy that you need to source from the other side of the planet. In fact, everything I used to cook this delicious mushroom stew was purchased at my local grocery store.
- Mushrooms - no need to go fancy here. Keep it simple with button, brown and/or portobello mushrooms. Just make sure you cut them into even-sized pieces
- Leeks - one whole leek will do. Slice it in half lengthways, rinse the dirt from the leek and slice to 1cm discs. Can't get leeks - then brown onions will do the trick
- Carrots - a staple in most fridges. Peel and dice into 1cm discs and you are good to go. Let the kids know they will help them see in the dark too 😉
- Herbs - I used fresh thyme in this dish but you could use rosemary, dried oregano or dried Italian herbs too. Just remember dried herbs are typically stronger in flavour than fresh herbs.
- Red Wine - my advice is to cook with what you will drink. Don't worry we are only adding 250mls to the vegetarian stew so still plenty left for you!
- Stock - keeping it vegetarian I used vegetable stock but you could use beef stock if you truly can't eat a vegetarian stew!
- Tomato Paste - a good source of antioxidants, cheap to buy and adds another layer of flavour
- Garlic - I used 4 cloves but add as many as you like to keep the vampires away
- Flour - mix a couple spoons with cold water to stir into the vegetarian stew to help thicken it during the cooking process
How To Make This Recipe
With love and care! No, seriously it's really easy to make. Plus the vegetarian stew is all made in one pot so washing up is a breeze. For the full instructions please refer to the recipe card below but here are some helpful images on how to master this easy vegetarian stew.
- Cook the leeks, carrots, garlic with salt in a heavy bottom pan on medium to high heat with olive oil for 5 minutes
- Add the tomato paste and cook for a further minute
- Stir in the chopped mushrooms
- Pour in the red wine, add the herbs and reduce by half - approx 3 to 4 minutes
- Add stock and water/flour mixture and simmer for 45 minutes
Insider Tips & FAQ'S
Tips to success in the kitchen (unless you are a seasoned pro) is about having all your mise en place (fancy word for ingredients) ready. Have them all prepared and out in front of you and you will master this vegetarian stew and any other dish you try to create. Yes, it takes a few minutes longer but after you have made it once you will find ways you can speed up the process yourself!
Stew and mashed potatoes are a real winner but alternatively, you can use some nice crusty bread to soak up all the goodness!
It sure is - in fact, it's 100% vegan friendly. The only area that I have added something non-vegan is in the mashed potatoes I served with it
100% - this will keep for up to 3 months in the freezer. Just make sure it's cooled completely before freezing
Vegetarian Stew Wine Pairing
We are back again at the wonderful Moores Hill Estate in Tasmania. I first visited them about 3 years ago now and LOVED their wines. So, to be working with them now puts just as much of a smile on my face as does eating this delicious vegetarian stew whilst sipping on their 2019 Moores Hill Pinot Noir.
This is their current vintage of pinot and is simply described as a drink now or leave it to sit down. I can 100% agree. I cracked (sadly my last) one and allowed it to breath in the decanter for 30 minutes and boy was I happy!
The wine is hand-harvested from 2 sites in the Tamar valley with 10% whole bunches used adding just the right amount of body and tannins. The wine sees 8 month of French oak barrels which gives a nice gentle kiss of vanilla to the wine. At 13.5% alcohol it's well balanced and notes of cherries, plums, blackcurrants and blackberries. Juicy acidity and good length to the wine. All in all, you can't go wrong - that is unless you run out like I have 🙁
Alternative Vegetarian Recipes
Fell in love with my simple mushroom stew? Then click through these links to be impressed by more vegetarian dishes!
Roasted Cauliflower Tacos by Yours Truly
Tomato Mushroom Spaghetti Squash by Cynthia Mcloud Woodman of 'What A Girl Eats'
Spicy Beetroot Dip by Yours Truly
Spinach & Ricotta Pasta Shells by Alexandra Cook of 'It's Not Complicated Recipes'
Rocket & Broccoli Soup by Yours Truly
Healthy Stuffed Zucchini by Kelly Renner Stilwell of 'Food, Fun & Faraway Places'
Happy Cooking & Happy Eating Friends!!
- 600 g mushrooms button, brown, portobello
- 1 leeks
- 3 carrots
- 3 sprigs thyme
- 250 ml red wine
- 500 ml vegetable stock
- 2 tbsp tomato paste
- 4 tbsp oil
- 4 cloves garlic crushed
- 2 tbsp flour
- salt & pepper
- 800 g potatoes
- 100 g butter
- Chef Knives
- Chopping board
- small mixing bowl
- Measuring utensils
- heavy bottom pan
- wooden spoon
- large saucepan
- potato ricer/masher
- Slice leeks into 1cm pieces
- Peel and chop carrots into 1cm pieces
- Cut mushrooms to equal sized pieces – small button mushrooms left whole and larger ones in half
- Mix flour with 4 tbsp cold water until smooth
- In a heavy bottomed pan on medium/high heat fry leeks, garlic & carrots in oil for 5 minutes
- Add tomato paste and cook for a further minute
- Add mushrooms, stir to combine
- Add red wine, herbs and seasoning and reduce liquid by half – approx. 3-4 minutes
- Add stock and flour mixture, reduce to a simmer and cook for 45 minutes
- Peel and dice the potatoes into bite sized pieces
- Cook in heavily salted water – approx. 15-20 minutes
- Drain potatoes and allow steam to release for a couple minutes
- Mash using a potato ricer or masher
- Chop butter into small pieces and mix into the mash
- all of this can be made in advance and reheated for dinner later that day or the next day
- the mushroom stew will freeze in an airtight container or freezer bag • If you want extra mushroom flavour you can use dried mushrooms to make mushroom stock instead of vegetable stock
- any larger mushroom will work for the stew but to keep it cost-effective button, brown and portobello were used in this one
- the stew is vegetarian – to make it vegan just omit the butter or use vegan butter for the mashed potatoes