Ingredients for Burgundy Stew
- 1 tablespoon olive oil
- 2 leeks, sliced
- 3 garlic cloves, minced
- 1 large white onion, chopped
- 3 turnips, peeled and cubed
- 2 parsnips, peeled and cubed
- 2 carrots, peeled and cubed
- 3 potatoes, peeled and cubed
- 1 ½ cups dry red wine
- 4 cups vegetable broth
- 1 (15 ounce) can kidney beans, rinsed and drained
- ¼ cup fresh basil, chopped
- salt and freshly ground black pepper, to taste
- 5 ounces fresh baby spinach
- 2 tablespoons tomato paste
- French bread, for serving
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How to Make Burgundy Stew
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced leeks and minced garlic. Sauté for 5-7 minutes, until softened and beginning to brown.
- Add chopped onion, cubed turnips, parsnips, and potatoes. Fry for 2 minutes, stirring occasionally.
- Pour in the red wine and scrape the bottom of the pot to deglaze. Add vegetable broth, kidney beans, and chopped basil.
- Season generously with salt and pepper. Bring the mixture to a gentle boil.
- Reduce heat to low, loosely cover the pot, and simmer for 20 minutes, or until the vegetables are tender. Stir occasionally and add more broth if the stew becomes too dry.
- Stir in the tomato paste. Add a little more broth if needed to achieve your desired thickness.
- Add the fresh spinach and cook for 1-2 minutes, or until wilted but still vibrant green.
- Taste and adjust seasonings as needed.
- Serve hot and enjoy your delicious vegan Burgundy stew!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
86g
Fat
5g
Carbs
37g
