Vegetable Bourguignon-style stew

Preparation time : 20 minutes

Cooking Time : 33 minutes

Quantity : 4 servings

Ingredients

• 15 mL (1 tbsp.) canola oil
• 227 g (8 oz.) white mushrooms, roughly sliced
• 1 chopped onion
• 2 sliced carrots
• 2 stalks of diced celery
• 60 mL (1/4 cup) all-purpose flour
• 80 mL (1/3 cup) red wine
• 750 mL (3 cups) vegetable broth
• 1 small sweet potato, peeled and cubed
• 1 can (398 mL) chickpeas, rinsed and drained
• 1 yellow potato, peeled and cubed
• 5 mL (1 tsp.) dried Italian herbs
• Salt and pepper to taste

 

Preparation 

 

1.     In a large saucepan, heat oil over medium heat. Cook mushrooms for 4 to 5 minutes.

2.     Add onion, carrots and celery. Continue cooking for 3 to 4 minutes.

3.     Sprinkle with flour and cook for 1 minute while stirring.

4.     Add red wine and simmer until half of it evaporated. Gradually stir in vegetable stock.

5.     Add sweet potato, chickpeas, potato and Italian herbs. Season with salt and pepper. Bring to a boil, then simmer for 25 to 30 minutes on low heat.