The title is funny, I’ll admit. But, when people normally think about vegetable stew, there’s usually a thought of beef in a background of vegetables. Now, don’t get me wrong. I know that vegetable beef stew is an amazing and filling meal when the weather turns a little chilly, but, since I don’t eat beef, I didn’t want to feel left out. 🙂 This recipe is actually vegan as well. Talk about a dose of pure healthy eating!
This recipe is to die for. The combination of the white button mushrooms and cremini (aka baby portobello) definitely stand out as the stars of this stew-in fact, if you wanted to add meat to this, you probably could, however, the mushrooms add that sort of meaty “kick” already. I used up my purple potatoes instead of using the standard red potatoes; however, I stuck pretty closely to the original recipe in order to make sure that I prepared it correctly. Next time I make this, I may add some red bell pepper or some additional root vegetables to get more variety. I loved the colors and different textures that the veggies provided. I added the balsamic vinegar (yes, balsamic…I was intrigued by this) at the very end, as the recipe stated, but I thought that it slightly overpowered the stew when I ate it immediately. However, when I packed it for lunch the next day and the flavors had some time to mellow out, the balsamic seemed to really bring out some intense and earthy flavors that I didn’t taste during the first serving. So, it’s up to you. Next time I might add just a little bit less and see what happens. The bottom line is this: I will definitely be making this stew again.