Mushroom Stew

Prep 5 min


Cook 35 min


Ready in 40 min

When looking for an easy stew that’s hearty and vegetarian, this is it. It’s cooked in one pot, full of flavor, and tastes great with crusty bread.


  • 1 large onion
  • 4 tbsp (60 mL) oil, divided
  • 2   garlic cloves, pressed
  • 1½ lbs. (700 g) small yellow potatoes (see cook’s tip)
  • 8 oz. (250 g) baby bella mushrooms
  • ¼ cup (60 mL) flour
  • ½ cup (125 mL) dry red wine
  • 2 cups (500 mL) mushroom or vegetable broth
  • 2 tbsp (30 mL) Worcestershire sauce
  • 4 large carrots, peeled (or 1½ cups/375 mL baby carrots)
  • 5 sprigs fresh thyme
  • 1 cup (250 mL) frozen peas


  1. Preheat the oven to 375°F (190°C). Finely chop the onion with the Manual Food Processor.

  2. Heat half of the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 4–6 minutes. Add the onion and the garlic; cook until the onions are soft, about 3–5 minutes.

  3. If the potatoes and mushrooms are large, cut in half. Cut the carrots into 1” (2.5-cm) pieces.

  4. Add the remaining oil and flour; stir while cooking until thickened, about 1–2 minutes.

  5. Stir in the wine and simmer for 2 minutes. Add the broth, Worcestershire sauce, mushrooms, carrots, potatoes, and thyme. Bring back to a simmer.

  6. Cover and bake until the carrots and potatoes are tender when pierced with a fork, about 20–25 minutes.

  7. Stir in the peas and remove the thyme sprigs before serving.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 3 g, Total Sugars 6 g, Added Sugars 0 g, Protein 4 g

Cook's Tips:

Any small potato like Baby Dutch or Pee Wee works great in this recipe. The bite-size versions cook faster, are easy to eat, and look adorable.

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