Step 1

Add oil or vegan butter to a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Add in protein of choice and sear until browned, about 3-5 minutes.

Step 2

Add in onions and mushrooms and sauté for 5-8 minutes, until mushrooms have shed most of their excess moisture and onions are slightly browned.

Step 3

Stir in minced garlic, then sprinkle with all-purpose flour and stir to coat. Continue to cook, stirring often, for 2-3 minutes.

Step 4

Deglaze the pot with red wine, scraping up any fond that might be sticking to the bottom of your pan.

Step 5

Add in the broth, tomato paste, carrots, celery, and cubed potatoes. Add in fresh herbs, bay leaves, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce heat to low/medium-low to establish a gentle simmer. Cover and simmer for 1 hour.

Step 7

Add in frozen peas. Whisk together cornstarch slurry and stir it into the stew. Allow the stew to simmer until thickened to preference.

Step 8

Discard bay leaves and herb stalks. Taste and adjust salt to preference.

Step 9

This stew is delicious served over buttered noodles, steamed rice, mashed potatoes, or with a slice of hearty bread.