21 of the Best Real Simple Vegetable Stew Ever

6. Mushroom and Root Vegetable Stew

Ingredients

• Vegetable oil, as needed
• 1 chopped onion
• 4 chiogga beets
• 4 yellow beets
• 4 red beets
• 2 carrots, cut into pieces
• 5 Jerusalem artichokes
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 cup of red wine (vegan)
• 6 cups of vegetable stock
• A pinch of salt
• 15 mushrooms of your choice
• Parsley, for garnish

Instructions

1. Start by finely chopping the onion and fry over medium heat in a heavy saucepan.
2. Peel and cut the beets, carrot, and artichoke. When the onions are lightly browned add the beets, carrots, and artichoke and fry for a few minutes. Add the tomato purée and stir, then pour over the wine and broth. Let simmer for 40 minutes.
3. Wash and cut the mushrooms into fine pieces. Fry in a frying pan, without oil first, and then when the mushroom water cooks out (takes a few minutes), pour in a little vegetable oil and fry so that they get a nice golden color.
4. Taste the stew and add salt and pepper, if needed. Garnish with the parsley and the fried mushrooms.

Recipe Source