Wednesday, November 11, 2009

Burgundy Stew

Hi kids! Sorry I have been gone for so long. Perhaps you caught my guest post on Crazy Sexy Life in the meantime. Things have been pretty interesting around here as of late. We are coming to the end of some pretty tense contact negotiations at work, and I was positive it was going to end in a strike. Well, a strike has been avoided but no contract has been ratified as of yet. The whole thing has been one big pile of stress. Of course, nothing relieves stress like some tasty comfort food. Say, a nice hearty stew.

INGREDIENTS
- 2 tbsp oil
- 1 leek, white and light green part, thinly sliced
- 4 cloves garlic, chopped
- 15 whole pearl onions
- 3 turnips, cubed
- 2 parsnips, sliced
- 2 large carrots, sliced
- 2 large potatoes, cubed
- 2 cups red wine
- 2 cups veggie broth (more, if needed)
- 1 19oz can white beans, drained and rinsed
- 1 tbsp basil
- salt and pepper to taste
- 4 cups baby spinach
- 1/4 cup tomato paste

METHOD
1. Heat oil in a large pot over medium heat. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown. Add onions, turnips, parsnips, potatoes and fry for 2 mins.
2. Add wine to deglaze the pan, then add veggie broth, beans, and basil. Season to taste, then bring to bubbling. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked. Add more broth if stew gets too dry.
3. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook for a min or so, until spinach wilts but is still a vibrant green. Adjust seasonings to taste and serve.

24 comments:

Lisa G/K said...

Nice guest blog!

Good luck with contract negotiations - always exhausting at best.
I just finished a fantastic novel, "The Year of the Flood" by Margaret Atwood. Read it in your copious amounts of spare time & let me know what you think.

Lisa from Utah!

I'm Philippa O said...

oh no! the weather may be cooling down over there, but in australia it's heating up way too fast and all these wintery posts are such a tease! this looks amazing

Josiane said...

Your timing is perfect, as we've received an abundance of those vegetables in our CSA basket this week - this stew will be a delicious way to enjoy them. Thank you!

Bianca said...

Yum! I love a good thick stew in the chilly fall months.

stellatex said...

This sounds really good, and not to difficult. Definitely great comfort food. Turnips + parsnips + white beans, in a broth = delicious!

Anonymous said...

Welcome back! I'd thought you'd gone the way of veganyumyum.com :( You're all I have left.

Joëlle Lemire - Cuisine la Bine! said...

Yessss! I love your idea for white beans!!! I prefer than tofu, more texture... so, I want to know if white beans will be stay al dente after cooking?

jmehlman said...

MMMMMM..I was going to do the pot pie with mushroom gravy for Thanksgiving but now I think I will try this!

Jenny said...

Sounds great, and uses a lot of vegetables I haven't used before. Am printing it out now!

I'm a new follower from Kansas City... a friend of mine just told me about your blog as I'm wanting to go vegetarian.

Anonymous said...

I try this for dinner tonight and it was absolutely delicious!!

Vegan Dad said...

Joelle,
If you cook your own dried beans you can control the mushiness. Canned beans are good in a pinch but do get a little soft.

Maggie said...

My mom made this tonight and I posted about it. Very good! (And I don't even like potatoes.)

Maggie said...

PS - The beans in hers turned to mush so you couldn't really tell they were in there. But that is a good thing for me because I don't usually like beans.

Oraphan said...

That looks fantastic! I've been looking for easy veggie stew recipes and this one is just perfect for me. I guess I will skip the red wine part. Do you think the taste will be a lot different? I've never cooked with wine before.

Sydney Vegans said...

Don't forget the crusty bread...

I made this dish tonight. Was very nice. Thanks Vegan Dad

Joëlle Lemire - Cuisine la Bine! said...

Miammmm! My husband first, and my kids loves your stew! Thank you Vegan Dad ;-)

Rosemarie said...

I made this dish the other night and it was a big hit!

MplsCathy said...

Oh, yum! This looks delicious and very flavorful - I love all the wonderful root vegetables. I am inspired to use this stew as the base for shepherd's pie. (I think my mouth is watering.)

Ashley C. said...

My boyfriend cooked this for me and it was soooo good! Perfect fall dinner!

Vegan Dad said...

Oraphan,
The wine is rather key here because it provides the colour and the taste that makes this dish different from a regular stew.

Anonymous said...

Hi,

Is the basil fresh or dried?

Thanks,
AZ

the1stdrop said...

This blog is awesome! Everything I've made from here has been great!

Could I make this using a crock pot? I've never cooked with one before, but just got one, and really want to try this stew. Would I need to change the amounts of the broth or anything?

Vegan Dad said...

Anon,
I used dried.

the1stdrop,
I really don't ever cook with a crockpot, so I don't know.

Katy said...

Hi! I made this recipe and posted about it on my food blog here: http://gameluv.com/veg/?p=208
It was yummy, but I had to tweak it slightly (see my post).

Thanks for the yummy recipes!