Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of sunflower oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped yellow onion and cook until softened, about 5-7 minutes.

2. 2

   Stir in 3 minced cloves of garlic, 2 diced medium bell peppers (one red, one yellow), and 1 diced medium carrot, cooking for another 5 minutes until vegetables begin to soften slightly.

3. 3

   Remove the pot from the heat and stir in 1 teaspoon of sweet Hungarian paprika and 1/4 teaspoon of crushed saffron threads, ensuring they are well incorporated into the vegetables.

4. 4

   Add 2 peeled and diced medium potatoes, 1 undrained 14.5 ounce can of diced tomatoes, and 200 grams of sliced cremini mushrooms to the pot.

5. 5

   Pour in 3 cups of gluten-free vegetable broth, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes until the potatoes are tender.

6. 6

   Stir the stew, adjust seasoning to taste if necessary, and serve hot, garnished with 1/4 cup of fresh chopped parsley.