Portobello Mushroom Stew

A savory dish, chock full of vegetables and flavor.  Perfect for dinner on a cold evening.

•  2 portobello mushrooms, chopped into large chunks
• 1/2 large onion, coarsely chopped
• 2 celery stalks, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup dry red or white wine
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 2 tbsp. tomato paste
• 2 lb. red potatoes, chopped into 1-2 inch chunks
• 3 tbsp. fresh thyme leaves
• 2 tbsp. chopped fresh rosemary
• 1 tsp. liquid smoke
• 2 T. vegetable concentrate

Heat 2 T. olive oil in a dutch oven.  Add onion, celery, carrots, mushrooms and garlic and saute for 10 minutes,  Stir in wine and simmer for 5 minutes.  Mix in flour then broth, broth concentrate tomato paste, spices and potatoes. Simmer until potatoes are tender and liquid has reduced. While simmering stir frequently. Stir in liquid smoke and serve.