Ingredients (serves 2-3):
- 1 onion – chopped
- 2-3 carrots – sliced
- 1-2 large potatoes – cut into cubes
- 150g of button mushrooms
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 glass of red wine
- 300ml of vegetable stock
- Dash of chilli flakes
- Salt and pepper to taste
Heat the oil in a pan over a medium heat and fry off the onions for a couple of minutes. Next, add the carrots and potatoes and fry for a further couple of minutes. Next, add the thyme, chilli flakes and wine and simmer for 3-5 minutes until the alcohol has simmered off. Pour in the vegetable stock and allow the stew to come to a gentle simmer. Cook for 15 minutes or so before adding the mushrooms. Taste the stew to see if it needs any seasoning and then allow to simmer for a further 5-10 minutes.
The stew doesn’t need to cook for too long as you don’t want the vegetables to go too mushy. Once you’re happy with the flavour and thickness of the sauce and the vegetables are all cooked, serve it up along with some crusty bread. Enjoy!
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