Cozy White Bean Mushroom Stew Recipe

Introduction

Cozy White Bean Mushroom Stew is a comforting and hearty dish perfect for chilly days. Packed with tender mushrooms, creamy white beans, and baby potatoes, this dairy-free stew is both nutritious and satisfying.

Ingredients

• 3 Tbsp vegan butter
• 1 medium onion, diced
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 lb baby potatoes, cut into cubes
• 3 cups vegetable broth
• 2 cups dairy-free milk
• Fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp cornstarch
• 1 tbsp tamari (optional)

Instructions

1. Step 1: In a large pot, sauté the diced onion in vegan butter over medium heat until soft and translucent.
2. Step 2: Add sliced mushrooms, dried thyme, dried rosemary, salt, and pepper. Cook until the mushrooms are browned and have released their moisture.
3. Step 3: Stir in the minced garlic and cornstarch, mixing well to combine and slightly thicken the mixture.
4. Step 4: Pour in the tamari, if using, followed by the vegetable broth. Add the cubed baby potatoes and bring the stew to a boil.
5. Step 5: Reduce the heat to low and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
6. Step 6: Stir in the drained white beans and dairy-free milk. Continue simmering until the stew thickens to your desired consistency.
7. Step 7: Serve warm, garnished with fresh chopped parsley for a bright finish.

Tips & Variations

• Use cremini or portobello mushrooms for a richer, meatier flavor.
• Substitute cornstarch with arrowroot powder if preferred.
• For extra depth, add a splash of white wine before simmering the broth.
• Swap baby potatoes for sweet potatoes to add a subtle sweetness.
• Garnish with nutritional yeast for a cheesy flavor without dairy.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of dairy-free milk or broth to loosen the texture if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free tamari or omit it altogether. All other ingredients are gluten-free as well.

Can I freeze the stew?

Yes, this stew freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Cozy White Bean Mushroom Stew Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This Cozy White Bean Mushroom Stew is a hearty, comforting dish featuring tender mushrooms, creamy white beans, and baby potatoes simmered in a flavorful vegetable broth enriched with dairy-free milk. Perfect for a vegan-friendly and filling meal on chilly days, it balances savory herbs and aromatic garlic to create a rustic stew that’s both nutritious and satisfying.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, cut into cubes
• Fresh parsley, chopped (for garnish)

Liquids and Broth

• 3 cups vegetable broth
• 2 cups dairy-free milk

Legumes

• 2 (15 oz.) cans white beans, drained and rinsed

Fats and Seasonings

• 3 Tbsp vegan butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt, to taste
• Black pepper, to taste
• 1 Tbsp cornstarch
• 1 Tbsp tamari

Instructions

1. Sauté Onion: In a large pot or deep skillet, melt the vegan butter over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes.
2. Cook Mushrooms and Herbs: Add the sliced mushrooms along with thyme, rosemary, salt, and pepper to the pot. Cook until the mushrooms release their moisture and brown nicely, approximately 7-8 minutes.
3. Add Garlic and Cornstarch: Stir in the minced garlic and cornstarch, mixing well to coat the vegetables. This helps thicken the stew as it cooks.
4. Deglaze and Add Potatoes: Pour in the tamari and vegetable broth, scraping any browned bits off the bottom of the pot. Add the cubed baby potatoes and bring the mixture to a boil.
5. Simmer Potatoes: Reduce the heat to low and let the stew simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Finish with Beans and Dairy-free Milk: Stir in the drained white beans and dairy-free milk. Continue to simmer the stew until it thickens slightly, about 5 minutes more.
7. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Serve warm for a cozy meal.

Notes

• For added depth, use a mix of mushroom varieties such as cremini, shiitake, or portobello.
• If dairy-free milk is not available, substitute with regular milk or cream if not vegan.
• Adjust salt and tamari according to your taste preference and dietary restrictions.
• The cornstarch can be replaced with arrowroot or flour for thickening.
• This stew can be stored in an airtight container in the refrigerator for up to 4 days.

Keywords: white bean stew, mushroom stew, vegan stew, potato stew, hearty stew, dairy-free, comforting recipe, plant-based dinner