Sugar-Free Hearty Mushroom Stew
Warm up with this comforting and nourishing Sugar-Free Hearty Mushroom Stew—a rich, plant-based recipe that's brimming with bold flavors and wholesome ingredients. Perfect for those seeking a guilt-free indulgence, this stew features a medley of hearty mushrooms, tender baby potatoes, and a colorful blend of carrots, celery, and onions, all simmered in a fragrant broth with fresh herbs like thyme, rosemary, and parsley. Enhanced by the optional touch of red wine and thickened with tomato paste, this dish delivers satisfying depth without any added sugars. Ready in just an hour, this low-sodium, gluten-free recipe is ideal for cozy evenings and makes for a filling meal that's perfect to share. Serve piping hot and garnish with fresh parsley for an irresistible, rustic finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 3 cloves garlic cloves, minced
- 16 ounces assorted mushrooms (such as button, cremini, and portobello), sliced
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons fresh parsley, chopped
- 4 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 0.5 cup red wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound button baby potatoes, quartered
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté until the onion is translucent and the vegetables begin to soften, about 5 to 7 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the assorted sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes, stirring occasionally.
Stir in the thyme, rosemary, and half of the chopped parsley, and cook for another minute.
Add the vegetable broth, tomato paste, and bay leaf to the pot, stirring to combine.
If using, pour in the red wine and bring the mixture to a simmer.
Season the stew with salt and black pepper.
Add the quartered potatoes, cover the pot, and let simmer on low heat until the potatoes are tender and the flavors meld together, about 30 minutes.
Remove and discard the bay leaf. Adjust seasoning with salt and pepper, if necessary.
Serve hot, garnished with the remaining chopped parsley.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5622 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
