We can’t imagine a better way to honor the beginning of fall than with this beautiful root vegetables stew. It is made the traditional way with red wine and the earthy flavors of mushrooms, thyme, and rosemary. The result is a fantastic stew with different textures and deep flavors. Pair it with brown basmati rice, beluga lentils, or even the classic mash potato.
Red Wine Root Vegetables Stew [Vegan, Grain-Free]
For the Stew:
- 1/2 onion, chopped
- 1 garlic clove, minced
- 3 beets, medium-sized, peeled, and cut into large cubes
- 1 large parsnip, peeled and cut into large bastons
- 2 carrots, medium-sized, peeled, and sliced into large pieces
- 1 spring rosemary
- 1 bay leave
- 1 spring thyme
- 1 tablespoon tomato paste
- 2 teaspoons miso paste
- 1/2 cup and 1 teaspoon red wine
- 1 cup and 1 tablespoon water
- 3.5 ounces mini Oyster mushrooms
- Extra virgin olive oil
- Freshly cracked black pepper
- 5.3 ounces brown basmati rice or beluga lentils, cooked
- Fresh parsley, chopped
- Heat a bit of olive oil in a sauce pan. Add onion and garlic and sauté over medium heat until soft.
- Add beets, parsnip, carrots, herbs, some salt, and black pepper.
- Add in the tomato paste, miso paste, red wine, and water. Let it simmer over low heat for 30 minutes, until veggies are tender.
- Meanwhile sauté mushrooms in a pan with a bit of oil, about 5 minutes. Add them to the stew just 5 minutes before to the end.
- Adjust seasoning and serve with the cooked rice or the beluga lentils and sprinkle with some chopped parsley.