I was skeptical about a traditional beef dish without the beef but being a lover of a big hearty stew I was more than willing to give this recipe a try and I wasn't disappointed. Served with thick, warm crusty bread and butter, this is a thick and tasty guilt free treat.
- 200 ml vegetable stock
- 650 g chestnut mushrooms
- 10 small shallots peeled but kept whole
- 250 g Chantenay carrots
- 2 garlic cloves sliced
- 1 tbsp thyme
- 1 tbsp tomato purée
- 2 tbsp plain flour
- 200 ml red wine
- 1 tbsp butter softened
Fry the shallots and carrots for 8-10 minutes until starting to soften. Add the garlic, thyme and tomato purée and cook for a further 1 minute.
Heat some rapeseed oil in another pan and fry the mushrooms. Fry for 4-5 minutes until golden.
Add the mushrooms to the other vegetables, sprinkle over 1 tbsp four and give it a minute before adding the wine and stock and plenty of salt and pepper. Simmer for 20 minutes.
Add the rest of the flour and the butter and simmer for another 10 minutes until it is thick and glossy and ready to tuck into.