Step 1

SAUTE THE MUSHROOMS: In a large saute pan, heat 1 Tbsp of olive oil on med-high heat. When hot, add the chopped mushrooms. After 5 minutes, drizzle the remaining oil on the mushrooms as they crisp for about 10-15 minutes.

Step 2

BOIL THE VEGGIES: While the mushrooms cook, bring 6 cups of water to a boil in a large pot. When it comes to a boil, add the potatoes, carrots, and onions and continue to boil for ten minutes.

Step 3

WHISK THE THICKENER: While you’re waiting, in a large bowl, whisk together the flour, gravy master, and 2 cups of water.

Step 4

BRING IT ALL TOGETHER: After ten minutes, add the peas, tomatoes, and spices and continue to boil another five minutes before adding the flour/water/gravy master mix and the mushrooms. Bring heat to medium and simmer uncovered for another ten-fifteen minutes while the stew thickens and until the potatoes and carrots are tender.