Autumn Stew



2 tablespoons extra virgin olive oil

1 onion, diced

2 (8 ounce) packages of baby bella mushrooms, sliced

2 carrots, sliced

3 clove of garlic, minced

2 tablespoons fresh thyme, chopped

1 teaspoon salt

½ teaspoon pepper

¼ cup all purpose flour

1 tablespoon tomato paste

14.5 ounce can of diced tomatoes

4 cups veggie or chicken stock

2 medium russet potatoes, cut into 1 inch pieces

6 ounces fresh spinach

2 tablespoons fresh parsley, chopped


In a large dutch oven, add extra virgin olive and set heat to medium high. Add the onions and mushrooms and saute for 10 minutes or until golden brown.


Add carrots, garlic and thyme and cook for 5-7 minutes. Season with salt and pepper.


Add tomato paste and stir with a wooden spoon to incorporate.  Cook for 1 minute.  Add flour and stir to coat the veggies.  Cook for 1-2 minutes.


Add the diced tomatoes and broth.  Bring to a boil.  Once it’s boiling, add potatoes and reduce heat to a simmer.  Cook for 30-40 minutes or until potatoes are tender and the stew has thickened.


Add spinach the last 5 minutes of cooking.

Garnish with chopped parsley and serve.




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