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45 min

Red Wine Vegetable Stew

Usually stews take time and are therefore often for weekends or special occassions. But this one is simple and quick so you can go fancy even on weekdays. And if you want, have some of the red wine with it!

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Ingredients

4 servings

600 g
1
400 g
400 g
400 g
4

Potato slices
Leek
Canned lentils
Canned tomatoes
Chestnut mushrooms
Carrots

300 ml
1 glass
4 TBL sp
1 tea sp
10 g
2 TBL sp
1
4 cloves

Bouillon (vegetable)
Red wine
Soy sauce
Mustard
Fresh thyme
Flour
Onion
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut carrots into thin slices
  3. Cut leek into rings
  4. Cut mushrooms into slices
  5. Tear thyme leaves from the twigs

Cook

35 min

pan 2

Sauté onion and mushrooms

medium/high heat ~2 min

Add garlic and carrot

~3 min

Add leek, mustard and soy sauce

~2 min

Add red wine, canned tomatoes and flour

stir ~5 min

Add lentils, bouillon and thyme

drain lentils before adding

season with salt and pepper to taste, cover with lid and stir occasionally, medium/low heat ~15 min

pan 1b

In the meantime, bake potatoes

medium/high heat ~6 min

Serve stew with potatoes on the side

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