French Herbes de Provence Mushroom and Beet Root Stew
Equipment
- Large pot
- Cutting board
- Vegetable peeler
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, quartered
- 3 medium beets, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced
- 2 teaspoons Herbes de Provence
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion softens.
- Add the mushrooms and cook for 5 minutes until they release their liquid and start to brown.
- Stir in the beets, carrots, and Herbes de Provence. Cook for 2 minutes to coat the vegetables with the herbs.
- Add the vegetable broth and tomato paste. Stir until the tomato paste dissolves into the broth.
- Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for 35 minutes until the beets and carrots are tender.
- Season with salt and black pepper. Ladle into bowls and top each serving with chopped fresh parsley.
Notes
Beets need the full simmer time to soften, so check them with a fork before turning off the heat. If the broth reduces too much, add a splash of water during cooking. Leftovers taste even better the next day after the herbs have settled.
Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Vegetable peeler
Cuisine: French
Equipment: Large pot, Cutting board, Vegetable peeler