The ultimate comfort food, this fall vegetable stew is made with loads of veg and delicious broth with herbs and spices. It’s thick, hearty and is vegan and gluten-free friendly.
Wine Pairing: Erath Pinot Noir
4 tablespoon olive oil
1 large onion, diced
2 tsp salt & pepper
8 cloves garlic, roughly sliced
4 oz mushrooms
4 medium carrots, sliced thick
4 celery stalks, sliced
8-10 baby potatoes, diced into cubes
1 sweet potato, diced into cubes
2 tablespoon good quality ketchup
2 tablespoons tomato paste
4 tablespoon soy sauce or Tamari
1 tablespoon cocoa powder (secret ingredient!)
2 teaspoon dried thyme
3 bay leaves
dried rosemary twig, de-stemmed
2 teaspoon paprika powder
2 teaspoon dried basil
48 oz vegetable stock
A pinch of dried red pepper flakes or chilli (optional)
Finishing & Serving:
6 tablespoon tapioca flour or other fine flour or starch
4–6 tablespoons water
Preheat a large stew pot over medium heat.
Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times.
Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft.
Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Add the tapioca flour mixed in extra water, as a thickener and simmer for 10 more minutes.
Serve with a squeeze of lemon zest, fresh herbs, and bread for dipping!