Vegetarian "Beef" Stew

My favorite winter comfort food has always been beef stew. Warm, thick, meaty...does it get any better on a chilly Michigan day? I used to come home from school and make Dinty Moore beef stew, straight out of the can... ew. Now of course I pretty much cut out all processed food and don't even eat meat anymore, except on special occasions. So this is my solution... Portabella Stew!

2 redskin potatoes
2 portabella mushrooms
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup frozen peas (thawed)
4 cups organic vegetable stock
2 Tbs butter
1/2 yellow onion
3 garlic cloves
2 Tbs whole wheat flour
1 tsp dried bay leaves
1/4 cut balsamic vinegar (not pictured)
1 Tbs garlic powder (also not pictured)
Salt and pepper to taste

Chop everything up into chunks as pictured, and also cut up portabellas. Melt butter in a large pot, add in onions and celery, cook until softened, add garlic and stir. Add bay leaves and pour in the vegetable stock and add potatoes. Bring to a boil and cook until potatoes are softened. Add in the balsamic vinegar and garlic powder. Reduce heat, and in a small cup combine flour with a little water, enough so that its incorporated together completely and pour into the pot. Let it thicken just a bit. Add in the mushrooms and cook until they are tender. Add the peas in the cook until they are thoroughly heated. Let simmer, salt and pepper to taste and serve hot. Mmmmm

Nothing compares to the original but this at least comes close and makes me feel wayyyy healthier :) Enjoy!