Best-Ever Vegan Beef Stew - Forks Over Knives

Ingredients

• 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
• 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
• 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
• 2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
• 6 cloves garlic, minced
• 2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
• ⅓ cup no-salt-added tomato paste
• 1 tablespoon dried Italian seasoning
• 1 tablespoon paprika
• 2 teaspoons finely chopped fresh rosemary
• 1½ cups thawed frozen peas
• ½ cup chopped fresh parsley