Equipment
Ingredients
Aromatics & Mushrooms
- 30 ml olive oil, extra virgin
- 300 g cremini mushrooms, halved
- 150 g yellow onion, diced
- 15 g garlic, minced
- 30 g tomato paste
Root Vegetables
- 200 g carrots, peeled and cut into 2cm chunks
- 150 g parsnips, peeled and cut into 2cm chunks
- 300 g yukon gold potatoes, scrubbed and cut into 3cm chunks
Liquids & Seasonings
- 120 ml dry red wine
- 750 ml vegetable broth
- 15 ml tamari
- 5 g fresh thyme, tied in a bundle
- 1 bay leaf
- 5 g kosher salt
- 2 g black pepper, freshly ground
Thickener
- 15 g cornstarch
- 15 ml cold water
Nutrition (per serving)
Method
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the halved cremini mushrooms and sear undisturbed for 5 minutes until deeply browned, then stir and cook for 2 more minutes.
Lower the heat to medium. Add the diced yellow onion to the pot, sautéing and stirring frequently with a wooden spoon until softened and translucent, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook while stirring constantly until the tomato paste turns a dark brick-red and caramelizes onto the bottom of the pot, about 2 minutes.
Pour in the dry red wine to deglaze the pot, scraping up all the caramelized browned bits from the bottom. Let the wine bubble and reduce by half, about 3 minutes.
Add the carrots, parsnips, potatoes, vegetable broth, tamari, thyme bundle, bay leaf, salt, and pepper. Bring to a gentle boil at approximately 100°C/212°F, then reduce the heat to low. Cover and simmer gently at 90°C/195°F for 35 to 40 minutes, or until the root vegetables are tender.
In a small mixing bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this into the simmering stew, stirring gently but constantly. Cook uncovered for 3 to 5 minutes until the broth thickens into a glossy gravy. Discard the thyme stems and bay leaf before serving.
Chef's Notes
- Searing the mushrooms undisturbed is non-negotiable; this develops the Maillard reaction necessary to create a deeply savory backbone for the entire stew.
- Tamari and tomato paste act as crucial glutamates in this recipe, compensating for the lack of meat by providing rich, layered umami notes.
- Cutting the root vegetables into uniform pieces ensures they all finish cooking at the same time, preventing a textural mismatch where potatoes dissolve before carrots are tender.
- Ensuring your red wine is certified vegan and kosher keeps the dish compliant with specific dietary requirements, as some traditional wines use animal-derived fining agents.
Storage
Refrigerator: 5 days — Flavors deepen and meld significantly overnight.
Freezer: 3 months — Potatoes may soften slightly upon thawing, but the stew remains highly enjoyable.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of vegetable broth if the gravy has become too thick.
