Gluten Free Mushroom Potato Stew
This hearty, deeply savory stew is the kind of one-pot meal that makes the whole kitchen smell incredible — earthy cremini mushrooms, tender Yukon Gold potatoes, and a broth that's rich with smoked paprika, thyme, and a splash of tamari for that extra depth. Stews like this can be tricky to navigate when you're avoiding gluten, since many recipes sneak in flour as a thickener or rely on soy sauce that contains wheat. Here, a simple cornstarch slurry does the thickening work beautifully, and tamari stands in for regular soy sauce, so the flavor is all there without any compromise. The technique matters too — browning the mushrooms until their liquid evaporates and cooking the tomato paste until it darkens gives the broth a complexity that tastes like it simmered all day. Serves 4, so it's a solid weeknight dinner that also reheats well for lunch the next day. Finish each bowl with a scatter of fresh parsley if you have it on hand — it brightens everything up just enough.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 2 stalks celery, sliced
- 1 lb cremini mushrooms, quartered
- 1 ½ 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
- 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 6–7 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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