Hearty Belgian Mushroom Stew

Medium

This healthy, hearty vegan recipe has comfort food written all over it. Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables.  Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.

[amd-yrecipe-recipe:1]

MEDIUM

Servings: 4

Ready In: 20 minutes

Ingredients
5 oz. portabella mushrooms
8 oz. cremini mushrooms
1 medium onion
1 medium carrot
2 tbsp. brown rice flour
12-ounce bottle Belgian-style pale ale
2 bay leafes
1 tsp. dried thyme
2 cups Veggie “Beef” Stock
1/2 cup frozen peas
Chopped chives, for garnish

How it’s Done

To prepare the mushrooms: Cut the mushrooms into one-bite chunks. With small mushrooms, you can leave them whole, but separate the stems.
Scoop out the gills of the Portabella mushrooms. A large spoon is usually the best tool for this.
Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone.
Let the mushrooms sear, about 7 minutes, on one side before flipping.
Continue until well-browned
To start the Stew: Cut the onion into 1/2- thick slices, from tip to root
Peel and cut carrot into 1/2-inch thick batons
When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often.
When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible.
Add the beer. Maybe take a sip or two — quality control.
Use a wooden spoon to scrape up any bits on the bottom of the pan.
Cook until most of the liquid is evaporated and alcohol burned off, about 1-2 minutes.

Add the Veggie “Beef” broth, bay leaves, and thyme.
Cover and reduce heat to a simmer.
Simmer until carrots are tender, but not falling apart, about 8-10 minutes.
They should easily slide on and off a paring knife.
To finish and serve: Once the carrots are tender, remove the lid to cook off any excess liquid.
Once stew is the consistency you like, turn off heat and stir in frozen peas.
Garnish with chives and serve over Smashed Red Potatoes

See how it’s done

Chef Katie’s Healthy Plant-Based Cooking Tips: 

Mushrooms and Gills Scoop out the gills of the mushrooms using a large spoon. The gills are full of water and have an uppetizing black color. Removing them will give you the ulitmate flavor for this healthy, hearty vegan stew

Plant-Based Stew: Cut your vegetables into large chunks. This will create hearty texture, essential for this meatless, vegan stew recipe

Beer and Cooking Wine : Use a good quality beer for this stew. As the alcohol cooks off, the true flavor of the beer will intensify. Avoid using any sort of “cooking beer” or “cooking wine” as these tend to be mostly salt and lacking in deep flavor. If you’re avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire. This condiment adds complex, rich flavors.

Knife-Glide Check for Doneness: The veggies are ready when they pass the “knife-glide” test. You should be able to easily pierce one and have it glide right off.

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Nutrition Facts

Amount Per Serving (1/4 recipe)
Calories 119.18
Calories From Fat (3%) 3.93
% Daily Value

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