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Export 13 ingredients for grocery delivery
Step 1
Heat the oil in a large Dutch oven or heavy pot over medium-high heat
Step 2
Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes
Step 3
Add in half of the mushrooms, the garlic and the salt
Step 4
Cook, stirring often, until the mushrooms begin to soften, about 5 minutes
Step 5
Add the wine and bring to a boil over high heat
Step 6
Reduce the heat to low and simmer until the wine has reduced by 1/3, about 8 minutes
Step 7
Add the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes and potatoes, stirring to combine
Step 8
Bring to a boil over high heat
Step 9
Reduce the heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes
Step 10
Meanwhile, melt the butter in a large skillet over medium heat
Step 11
Once the butter is sizzling add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes
Step 12
Remove from heat
Step 13
Stir the peas, parsley and browned mushrooms into the stew
Step 14
Serve warm with crusty bread alongside.
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