Sugar-Free Hearty Mushroom Stew

Cozy up with this rich and comforting Sugar-Free Hearty Mushroom Stew, a wholesome dish that's both satisfying and nutritious. Packed with an earthy blend of button, cremini, and portobello mushrooms, tender baby potatoes, and aromatic herbs like thyme, rosemary, and parsley, this stew delivers layers of flavor without any added sugar. A medley of sautéed vegetables, including onions, carrots, and celery, forms the base, while low-sodium vegetable broth and a touch of tomato paste bring depth to the broth. Optional red wine adds a subtle complexity, but this stew remains equally delicious without it. Perfect for a chilly evening or a make-ahead meal, this one-pot wonder is easy to prepare in under an hour and ideal for vegetarians, vegans (if omitting the wine), or anyone seeking a hearty, healthy comfort food. Serve it hot and garnish with fresh parsley for a simple, rustic presentation!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 large celery stalks, diced
• 3 cloves garlic cloves, minced
• 16 ounces assorted mushrooms (such as button, cremini, and portobello), sliced
• 1 tablespoon fresh thyme
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons fresh parsley, chopped
• 4 cups low-sodium vegetable broth
• 2 tablespoons tomato paste
• 1 leaf bay leaf
• 0.5 cup red wine (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound button baby potatoes, quartered

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté until the onion is translucent and the vegetables begin to soften, about 5 to 7 minutes.

Step 3

Stir in the minced garlic and sauté for another minute until fragrant.

Step 4

Add the assorted sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes, stirring occasionally.

Step 5

Stir in the thyme, rosemary, and half of the chopped parsley, and cook for another minute.

Step 6

Add the vegetable broth, tomato paste, and bay leaf to the pot, stirring to combine.

Step 7

If using, pour in the red wine and bring the mixture to a simmer.

Step 8

Season the stew with salt and black pepper.

Step 9

Add the quartered potatoes, cover the pot, and let simmer on low heat until the potatoes are tender and the flavors meld together, about 30 minutes.

Step 10

Remove and discard the bay leaf. Adjust seasoning with salt and pepper, if necessary.

Step 11

Serve hot, garnished with the remaining chopped parsley.

Nutrition Facts

Serving size	(2431.0g)

Amount per serving	% Daily Value*
Calories	1034.9

Total Fat 30.7g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3160.7mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 24.6g	0%
Total Sugars 35.4g
Protein 29.2g	0%

Vitamin D 31.8IU	0%
Calcium 276.4mg	0%
Iron 9.9mg	0%
Potassium 5621.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 11.8%

Carbs: 60.4%