This a very simple, hearty, slow cooker stew that’s perfect for warming you up during a cold winter day.  I use baby portobello mushrooms instead of beef, but trust me, you won’t miss it.

Hearty Mushroom Stew

2-3 Large Baking Potatoes, chopped
3-4 Carrots, chopped
4-5 Celery Ribs, chopped
1 Onion, chopped
1 Clove of Garlic, chopped
1 Pound Baby Portobello Mushrooms, cut in half

4 Cups Vegetable Stock or Broth
1/3 Cup Soy Sauce
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Parsley
3/4 tsp Thyme
3/4 tsp Sage
1 tsp Pepper
1 tsp Salt
5 tablespoons cornstarch
1/2 cup water

Place all veggies into a slow cooker. Mix all gravy ingredients in a bowl
and pour over the veggies in the slow cooker. Cook on High for 4 hours.


Steamy from being piping hot!