Anti Inflammatory Gluten Free Mushroom Potato Stew
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 2 stalks celery, sliced
- 1 lb cremini mushrooms, quartered
- 1 Ā½ lb yukon gold potatoes, cut into 1-inch chunks
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 tbsp tamari
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 3 tbsp cold water
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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