Head over to Sandra’s for Cooking Thursday. The pork sandwiches she posted last week were a HUGE hit with my family on game day. Mmmm…. Thanks, Sandra!
Today’s recipe is a hold over from our vegan days. This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by. I have brought it over to new mom’s and for friends who simply needed a little soupy love. Be sure they love mushrooms first, though! You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).
This makes a BIG pot of stew. Leftovers freeze well, or you could cut the recipe in half.
Burgundy Mushroom Stew
4 Tablespoons olive oil, divided
3-4 pounds button mushrooms, cleaned and quarted
2 large onions, chopped
6 cloves garlic, minced
6 medium carrots, chopped
6 stalks celery, chopped
2 red sweet peppers, seeded and chopped
8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)
1 1/2 cups red wine or more stock
6 large potatoes, chopped
6 Tablespoons corn starch
6 Tablespoons tomato paste
4 teaspoons dried thyme
1/2 teaspoon dried marjoram
1 1/2- 2 teaspoons salt (This depends on the stock you use. It is what I use when I use the stock below. DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)
fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)
Heat 3 tablespoons olive oil in skillet over medium-high heat. Add mushrooms. Saute quickly until golden. Put mushrooms in slow cooker. Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize. Add onions to slow cooker.
Whisk corn starch into 1 cup of the stock. Pour in slow cooker. Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker. Stir ingredients. Cover with lid. Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.