No Beef…Stew

This will bring back childhood memories. This will transform your life. This is NO Beef…Stew, and if you don’t like it, well then, I can’t help ya’! This is deep and rich and hearty and warm. It’s crusty-bread-dunking worthy. Don’t hesitate for a minute to make this easy and quick recipe, and you and the loved ones can eat it for several days!

Prep time: 20-30 minutes
Cook time: 45 minutes
Serves: 4 to 6 (makes about 8 cups)


  • 1-1/2 large yellow onions, chopped roughly and rustic (3/4″ large pieces)
  • 3 medium size carrots, sliced lengthwise, then cut into 3/4″ pieces
  • 3 celery stalks, also cut into 3/4″ pieces
  • 2 pkgs. (about 5 cups) baby portobello mushrooms*, sliced in half
  • 1-1/2 Tbls. minced garlic
  • 3 cups vegetable broth
  • 1 – 1/2 cups water
  • 1/2 cup deep red wine (a good Cabernet is my choice)
  • 2 pounds (or about 6 cups) potatoes*, sliced in half, then cut into 3/4″ chunks
  • 1/3 cup tomato paste (about 1/2 small can)
  • 1 Tbls. orgegano
  • 1 Tbls. thyme
  • 1 Tbls. paprika
  • 1 Tbls. mushroom powder
  • 1/2 tsp. ground black pepper
  • Sea salt to taste
  • 2 tsp. ground or finely chopped rosemary
  • 1-1/2 cups green peas (frozen organic is my choice, thawed under warm water)
  • 1/3 cup fresh Italian parsley, chopped for garnish


  1. Heat a large soup pot over medium high heat. Drop some vegetable broth in to test heat level. When it sputters, add your onions, celery and carrots. Cook for about 8-10 minutes, adding water or broth as needed, and stir frequently.
  2. Add the mushrooms and garlic, cooking for another 5 minutes.
  3. Add the rest of the liquid (water and broth only), the potatoes, tomato paste and all the seasonings except the parsley and rosemary.
  4. Bring to a boil, uncovered. Turn heat down to medium-low and stir in rosemary.
  5. Cover pot and cook for 25 minutes, occasionally stirring until the carrots and potatoes are tender…mmm!
  6. Stir in the green peas and red wine and cook for 5 more minutes.
  7. Option: Put 2 cups of the stew (liquid and veggies) into a blender and blend for 15-20 seconds, to break everything down. Add this back into the large soup pot to thicken.
  8. Stir in the fresh parsley and serve with big hunks of crusty bread!