comfort food

  • Hearty Mushroom Stew

    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!