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Comforting Vegan Mushroom Stew

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Ingredients
  

  • 2 pounds mushrooms quartered or halved (depending on size)
  • 1 pound shiitake mushrooms
  • 1 pound baby onions Cipollini
  • 5 carrots peeled and cut into 1 inch pieces
  • 1 yellow onion diced
  • 6 garlic cloves minced
  • 1 ½ pounds potatoes cut into pieces
  • 4 cups vegetable broth
  • 12 oz apricot pale ale
  • 1 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 2 Tbsp 21 spice mix I got mine here
  • salt and pepper to taste
  • 1 Tbsp arrowroot powder mixed in 1 Tbsp broth

Instructions
 

  • Boil water in medium pot. When boiling cook Cipollini onions for one minute then drain water. When Cipollini onions are cool peel off the skins. Leave onions whole.
  • In a large pot (like Le Creuset) sauté onion and garlic in olive oil until translucent and fragrant.
  • Add in mushrooms and season with salt, pepper, and 21 spice mixture.
  • Add half the beer to loosen bits at the bottom of the pot. Cook a few minutes to cook off the alcohol.
  • Add vegetables (Cipollini onions, carrots, and potatoes). Sauté a few minutes then add the rest of the beer. Cook a few minutes longer, then add vegetable broth.
  • Add tomato paste.
  • Prepare and add arrowroot mixture to the stew.
  • Cook on low for three to four hours. The longer the stew cooks, the better the flavors marry.
  • Serve hot with warm, crusty bread (mine was gluten-free).