Hearty Vegetable Stew (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 16 ounces baby bella mushrooms, thinly sliced
04 - 3 medium carrots, cut into rounds
05 - 3 celery stalks, sliced
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons freshly chopped thyme
08 - 1 teaspoon sea salt
09 - 1 teaspoon freshly ground black pepper
10 - ΒΌ cup all-purpose flour
11 - 1 tablespoon tomato paste
12 - 1 can (14.5 oz) fire-roasted diced tomatoes
13 - 4 cups vegetable broth, low-sodium
14 - 3 medium Yukon gold potatoes, cubed into 1-inch pieces
15 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium heat. Toss in the chopped onion and sliced mushrooms, then let them cook for about 10 to 12 minutes. You'll know they're ready when the onions turn a beautiful golden color and the mushrooms have given up most of their liquid.
02 - Stir in your carrots, celery, minced garlic, and fresh thyme. Let everything cook together for 5 to 7 minutes until the carrots and celery begin to soften. Season generously with salt and pepper.
03 - Spoon in the tomato paste and mix it through with a wooden spoon until everything's coated evenly. Let it cook for about a minute, then sprinkle the flour over the vegetables. Stir well to coat and cook for another minute or two.
04 - Pour in the diced tomatoes and vegetable broth, then turn up the heat to bring it to a boil. Once it's bubbling, add the potato chunks and lower the heat to a gentle simmer. Let it cook away for 30 to 40 minutes until the potatoes are fork-tender and the stew has a nice thick consistency.
05 - Ladle the stew into bowls and top with a sprinkle of fresh chopped parsley if you'd like. Enjoy while it's hot!

# Notes:

01 - For a chunkier stew, cut your vegetables into larger pieces. Keeping everything roughly the same size helps them cook evenly.
02 - This stew keeps beautifully in an airtight container in the fridge for 3 to 4 days, or you can freeze it for up to 3 months.
03 - Feel free to toss in whatever vegetables you have hanging around in your fridge - this recipe is super flexible!

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