Burgundy Stew
Burgundy stew is an inexpensive French dish. In the traditional version, beef is braised in red wine and flavored with seasonings and vegetables. This delicious plant-based version is filled with nutritious carrots, potatoes, and mushrooms.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
- 1 Gravy Starter Pack
- 1½ cups water
- 1 medium onion, diced
- 12 ounces mushrooms, sliced
- 2 carrots, diced
- ½ cup dry red wine
- 2 teaspoons balsamic vinegar
- 1 medium potato, diced
- 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
Directions
- In a medium bowl, whisk the Gravy Starter Pack and water until the lumps are completely dissolved. Set aside.
- In a large pot, sauté the onions, mushrooms, and carrots in the red wine and balsamic vinegar over medium-high heat until tender, about 3-5 minutes. Add the potato, tomatoes, tomato paste, and gravy mixture and simmer over medium-high heat until the mixture becomes bubbly and thickened. Reduce the heat to low and simmer for 15 minutes or until potatoes are fork-tender.
- Serve warm with whole grain bread.
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