Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.
Serve it with creamy mashed potatoes and long-stemmed broccoli for a classic winter dinner. Then transform leftovers into Winter Pie by popping a pastry lid on top and baking it to golden brown perfection.
Ingredients
4 servings
Step 1
Preheat the oven to 400°F.
Step 2
Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
Step 3
Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
Step 4
Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
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Reviews (11)
Back to Topapologies, but a dumb question -- the oyster mushrooms -- sliced? caps as well as stems?
Sally
California
1/7/2023
Please tell me how to print!!
Anonymous
Australi
8/18/2022
This was good the day of and very good as leftovers a few days later after the flavors melded more. I served over grits (and grit cakes for the leftovers). I used about double the sweet potato since the amount called for seemed so small (less than one potato). Flavor was a little sweet but a good meatless option.
Holcomb44
Louisville KY
2/27/2022
This was delicious and really reminiscent of boeuf bourguignon. I used a mix of oyster, shiitake, and cremini mushrooms because oyster mushrooms were only available in a mixed pack. I'd have loved this even more with just oyster mushrooms, but all of them worked. I would probably cook the mushrooms longer before adding flour and liquid next time; I find that when they have time to release their liquid, they end up more tender. This was pretty easy and a satisfying meal for a cold winter night.
PhillyB
Philadelphia, PA
1/9/2022
Tried this for a cold winter day. AMAZING!!! I was very happy with the richness of this stew. It is very hearty and has a nice layered flavor. I will definitely make this again and again. It was very easy to make and simple ingredients that I typically have on hand. Bravo.
mary
ohio
1/7/2022
Loved this! BTW, I had some leftover rice — about a cup — and I tossed that in too. Will definitely make it again
Mrs. B.
Queens, New York
1/3/2022
Delicious!!
Anonymous
Baltimore MD
1/3/2022
This was quite good, especially the second day, like most stews. I added cannelli to give protein to this main dish.
michelle o. fried
Quito, Ecuador
12/25/2021
wow! i guess people have trouble understanding directions. it call for one (1) 14oz. can of tomatoes. step three (3) to add the tomatoes with the sweet potatoes
Anonymous
lancaster pa
12/20/2021
I'd like to make this recipe this weekend, but I too am confused about the tomatoes. What kind? Fresh, canned, roasted, peeled, diced, crushed? And, of course, how much? Please correct this as the stew sounds really good. Thank you.
Anonymous
Great Barrington, MA
12/9/2021
This sounds amazing and simple! I think I’ll try it when we have vegetarian friends for dinner during the holidays! Perfect! Reading through it though, I notice tomatoes mentioned in the instructions yet no tomatoes in the ingredient list.
EleinKC
LS, MO
12/9/2021
Came out too sweet for me. Might try this again with less tomatoes and adding a mushroom Stock base. Also, recipe was non specific about the type of tomatoes. Based on the image I guessed crushed, puréed or some other liquidy tomato. I might try a different texture next time. I used shiitake mushrooms, which have a good chew but they look a lil sad in the dish. A hunk of crusty bread would be good on the side
Morgs S
TN
5/17/2023
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