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Serve this dark and delicious stew with mashed potato. 

Preparation: 20 minutes
Cooking: 55 minutes
Serves 6

300g baby onions, peeled
200g shiitake mushrooms, halved
200g chestnut mushrooms, halved
3 large field mushrooms, quartered
70cl bottle full-bodied red wine
2 garlic cloves, crushed
2 bay leaves
3 large sprigs fresh thyme
450g baby carrots, trimmed
2 tbsp tomato purée
600ml vegetable stock
2 tbsp cornflour
150g fine green beans, trimmed
and halved
4 firm tomatoes, skinned, deseeded and quartered
fresh flatleaf parsley, to garnish

1 Heat 2 TBSP of the stock in a large, flameproof casserole dish and fry
the onions and all the mushrooms over a high heat, stirring occasionally,
for 6-8 minutes.  Add a little water if they start to stick.  Remove and
set aside.

2 Add the wine, garlic, bay leaves and thyme to the casserole dish and
bring to the boil. Boil rapidly until reduced by half. Return the mushrooms
and onions to the pan and add the carrots, tomato purée and the rest of the
stock. Bring to
the boil, cover and simmer for 20 minutes until the vegetables are just

3 Discard the bay leaves and thyme. Blend the cornflour with 1 tablespoon
cold water until smooth and stir into the casserole. Bring to the boil,
stirring, until thickened. Season to taste and scatter the green beans and
tomatoes over. Cover and simmer for a further 15 minutes. Sprinkle over the
fresh parsley to serve. Serve with new potatoes, mash or rice.

Adapted from BBC Vegetarian Magazine
Love Shell.