From an upcoming cookbook by Chef Del Sroufe

My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.

Yield: 4 servings

Ingredients

1 large onion, cut in 1/2″ slices  

1 pound portobello mushrooms, cut into 1-inch pieces 

4 cloves garlic, minced  

2 tsp dried thyme 

2 tsp dried rosemary  

1 bay leaf  

1 cup dry red wine , optional 

2 medium turnips, peeled and cut in chunks  

3 medium red skin potatoes cut in to chunks   

2 parsnips, cut into ½ inch slices  

2 medium carrots, cut into ½ inch slices  

3 cups low sodium vegetable broth  

4 tbsp low sodium tamari  

2 teaspoons porcini mushroom, powdered in a spice grinder

3 Tbsp arrowroot powder

¼ cup water

Sea salt and black pepper to taste

Directions

1. Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan. 
2. Add the garlic, thyme, rosemary, and  bay leaf, and cook for another minute.
3. Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
4.  Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25  minutes. Add water if the stew becomes too thick.
5. Combine  the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes. 
6. Season with salt and pepper, and cook for another 5 minutes.