Apple Mushroom Potluck Stew

Potluck stews have long anchored American weekend tables, built to stretch and share. This one pairs earthy cremini and portobello mushrooms with tart-sweet apples in a herb-scented Dutch-oven braise that feels cozy and a little unexpected.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 265 cal
• 8g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1.5 lb mixed mushrooms (cremini and portobello)
• 3 medium tart-sweet apples
• 3 medium carrots
• 2 celery stalks
• 1 large yellow onion
• 4 garlic cloves
• 6 fresh thyme sprigs
• 1 tbsp chopped fresh rosemary
• 2 bay leaves
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 5 cups vegetable or chicken broth
• 1 cup apple cider
• 3 tbsp olive oil
• 1 tbsp butter
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. 1Heat olive oil and butter in a large Dutch oven or heavy pot over medium heat. Dice the onion, carrots, and celery into even stew-size pieces.
2. 2Add the onion, carrots, and celery to the pot and cook 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. 3Wipe and quarter the mushrooms. Stir them into the pot along with minced garlic, smoked paprika, salt, and black pepper. Cook 8 to 10 minutes until the mushrooms release liquid and begin to brown.
4. 4Core and chop the apples into 3/4-inch chunks. Stir the apple pieces, tomato paste, chopped rosemary, and flour into the pot; cook 2 minutes to toast the flour and deepen the tomato flavor.
5. 5Pour in the apple cider and broth while scraping the bottom of the pot to loosen any browned bits. Add the thyme sprigs and bay leaves.
6. 6Bring the stew to a gentle boil, then reduce heat to low, cover partially, and simmer 25 to 30 minutes until the vegetables are tender and the broth thickens slightly.
7. 7Taste and adjust seasoning. Stir in the apple cider vinegar for brightness and remove the thyme sprigs and bay leaves.
8. 8Let the stew rest off the heat for 5 minutes so the apples stay distinct and the flavors meld. Ladle into a wide serving tureen or keep in the Dutch oven.
9. 9Scatter fresh chopped parsley over the top just before serving. Carry the pot straight to the potluck table for easy scooping.
10. 10Offer crusty bread or cooked grains alongside so guests can make a full plate; the stew stays warm for second helpings throughout the gathering.