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Burgundy Mushroom Stew

Angela Litzinger at test.angelaskitchen.com
Course clowcooker, dairy free, gfcf, gluten free, main, stew, vegetarian
Servings 12 to 16


  • 4 tablespoons olive oil divided
  • 3-4 pounds button mushrooms cleaned and quarted
  • 2 large onions chopped
  • 6 cloves garlic minced
  • 6 medium carrots chopped
  • 6 stalks celery chopped
  • 2 red sweet peppers seeded and chopped
  • 8 cups vegetable stock the recipe I use to make Roasted Veggie Stock will be posted tomorrow
  • 1 1/2 cups red wine or more stock
  • 6 large potatoes chopped
  • 6 tablespoons corn starch
  • 6 tablespoons tomato paste
  • 4 teaspoons dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 1/2- 2 teaspoons salt This depends on the stock you use. It is what I use when I use the stock below. DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.
  • fresh cracked black pepper to taste (about 1/2 teaspoon or so for us)


  • Heat 3 tablespoons olive oil in skillet over medium-high heat. Add mushrooms. Saute quickly until golden. Put mushrooms in slow cooker. Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize. Add onions to slow cooker.
  • Whisk corn starch into 1 cup of the stock. Pour in slow cooker. Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker. Stir ingredients. Cover with lid. Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.