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Hearty Stew of Winter Veggies with Mashed Potatoes

  • Author: Sarah
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 4-6 Servings

Ingredients

  • 4 medium (about 680 g) white potatoes, peeled and quartered
  • 1/2 cup (125 ml) almond milk (or other milk of choice)
  • 1 tbsp (15 ml) butter
  • 3 tbsp (45 ml) olive oil
  • 15 pearl onions, peeled
  • 3 large carrots, 3/4 inch slices
  • 1 lb (500 g) mushrooms, whole or halved depending on size
  • 4 cloves garlic, chopped
  • 4 tbsp (60 ml) all purpose flour
  • 1 cup (250 ml) red wine
  • 2 cups (500 ml) vegetable stock
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 4 sprigs thyme
  • 4 bay leaves
  • 1.5 cups (375 ml) green lentils, canned or pre-cooked
  • Salt & pepper, to taste
  • Garnish: fresh chopped parsley

Instructions

  1. Add potatoes to a large pot of salted water. Bring to a boil, reduce heat and simmer for about 15 minutes or until cooked through. Once cooked, add milk and butter and mash until smooth and creamy. Add more milk if necessary and season to taste with salt. Set aside with lid on.
  2. Meanwhile, add enough olive oil to dutch oven or pot so that there is a thin coat over the whole surface. Once oil has heated over medium high heat, add the onions, carrots and mushrooms. Allow the vegetables to sit, undisturbed for about 5 minutes to allow for browning at the bottom of the pot. Turn vegetables over and continue cooking until browning occurs. Reduce heat, add garlic and stir for about a minute or until fragrant. Season with salt and pepper.
  3. Add flour and stir until vegetables are coated with flour.
  4. Add wine and stir until slightly reduced, about a minute or two.
  5. Add vegetable stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir, reduce heat to low and simmer with lid on for 10 minutes. Taste and adjust seasoning.
  6. After 10 minutes, remove lid and simmer for  another 10 minutes. Remove bay leaves and thyme from the mixture. Add lentils and simmer for another 5 minutes or until vegetables are cooked and liquid has reduced enough to reach a gravy-like consistency.
  7. To serve, add a scoop of mashed potatoes and stew to bowl. Garnish with fresh parsley.

Notes

Variations and Substitutions:  Instead of pearl onions, use one large onion, chopped (time saver).
Dietary Considerations:  Vegetarian