Mushroom Stew

Step 1 · Brown the Mushrooms

Heat the olive oil in a Dutch oven over medium-high. Add the mushrooms and cook, stirring occasionally, until deeply browned, about 8 minutes. Transfer to a bowl.

• 2 tbspOlive Oil

Step 2 · Saute the Vegetables

Add the onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.

• ×2Carrots, sliced into thick coins
• 3 clovesGarlic, minced

Step 3 · Build the Base

Stir in the tomato paste and cook 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1 minute.

• 2 tbspTomato Paste
• 3 tbspAll-purpose Flour

Step 4 · Add Stock and Potatoes

Pour in the vegetable stock a little at a time, stirring and scraping up any browned bits. Add the potatoes, thyme, salt, and pepper.

• 4 cupsVegetable Stock
• 2 sprigsThyme
• 1 tspSalt

Step 5 · Simmer

Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Return the mushrooms and simmer 5 minutes more to thicken.

Step 6 · Finish and Serve

Discard the thyme stems. Taste, adjust the seasoning, and serve hot.

• 2 sprigsThyme