20 Easy Vegetable Stew Ideas You’ll love

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
• Salt
• Freshly cracked black pepper

For Serving:

• 5.3 ounces brown basmati rice or beluga lentils, cooked
• Fresh parsley, chopped

Instructions

1. Heat a bit of olive oil in a sauce pan. Add onion and garlic and sauté over medium heat until soft.
2. Add beets, parsnip, carrots, herbs, some salt, and black pepper.
3. Add in the tomato paste, miso paste, red wine, and water. Let it simmer over low heat for 30 minutes, until veggies are tender.
4. 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.
5. Adjust seasoning and serve with the cooked rice or the beluga lentils and sprinkle with some chopped parsley.

Recipe Source