Carrots and parsnips mingle with meaty mushrooms in this vegetarian spin on the classic French beef stew. Feel free to substitute other root vegetables, such as rutabaga and turnip. Serve over whole-wheat pasta and top with chopped parsley or chives. Source: EatingWell Magazine, January/February 2020

Breana Killeen
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Ingredients

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Directions

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  • Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.

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  • Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.

  • Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.

  • Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.

Nutrition Facts

267 calories; total fat 10.1g 15% DV; saturated fat 4.8g; cholesterol 18mg 6% DV; sodium 492mg 20% DV; potassium 898mg 25% DV; carbohydrates 22.7g 7% DV; fiber 4.2g 17% DV; sugar 8g; protein 4.2g 8% DV; exchange other carbs 2; vitamin a iu 4793IU; vitamin c 9mg; folate 71mcg; calcium 72mg; iron 2mg; magnesium 40mg; thiaminmg.

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Rating: 5 stars
01/13/2020
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