The author named it “Portobello Vegan Beef(LESS) Stew” serves 4
This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies in an herbed red wine broth.
2 Tbsp. Olive Oil 1 lb Portobello, stemmed and coarsely chopped 1 large onion, coarsely chopped 2 celery stalks, chopped 2 carrots sliced, I had mini ones and didn’t cut them just threw them in 3 garlic cloves, minced 1 cup dry red wine, I used white cooking wine purchased at Walmart 1/4 cup of whole wheat flour (recipe originally stated all purpose flour) 4 cups vegetable broth 2 Tbsp. tomato paste 2 lb. red potatoes, chopped into 1-2 inch chunks 3 Tbsp. fresh thyme & 2 Tbsp. chopped fresh rosemary 1 tsp. Bragg’s liquid amino, salt and pepper to taste
Instructions: Coat the bottom of a large pot with oil and place over medium heat. Add mushrooms and cook until softened, 5 minutes Add onion, celery, carrots and garlic Cook until veggies begin to tenderize, about 5 minutes more, flipping occasionally with a spatula Add red wine and bring to a simmer Allow wine to simmer until it is reduced by about half, about 5 minutes Stir in flour, a bit at a time, until fully incorporated. Add broth, tomato paste, potatoes, turnip, thyme and rosemary Stir to fully incorporate ingredients, Raise heat and bring to a simmer Lower heat and allow to simmer, uncovered until potatoes and veggies are soft about 45 minutes stirring occasionally. Add a bit more water to the pot if mixture becomes to thick and starts to sputter.
this recipe has changes from the original http:www.connoisseurusveg.com/portobello-vegan-beef-stew/