Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 large carrots, chopped into thick chunks
  • 3 medium baby potatoes or Yukon Gold potatoes, halved or quartered
  • 1 1/2 cups cremini or button mushrooms, sliced
  • 1 cup green peas (fresh or frozen)
  • 1 can (400g) crushed tomatoes
  • 4 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Thick crusty bread, for serving

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until soft and fragrant.
  2. Brown the Mushrooms: Add the sliced mushrooms to the pot and cook for 5 minutes until they begin to brown and release their moisture.
  3. Build the Stew Base: Stir in the tomato paste, carrots, potatoes, dried thyme, dried rosemary, and bay leaf, coating the vegetables in the herbs and paste.
  4. Simmer: Pour in the crushed tomatoes and vegetable broth. Season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the potatoes and carrots are fork-tender.
  5. Add Peas & Serve: Stir in the green peas and cook uncovered for another 3–5 minutes. Remove the bay leaf, adjust seasoning to taste, and serve hot in a bowl with thick slices of crusty bread on the side.