Vegetable stew - Bourguignon style

Vegetable stew - Bourguignon style - flavored with spices and red wine, with vegetables, soy chunks and lots of sauce.

I dare you to try this recipe, it's super delicious, a warm and nutritious meal, perfect for cold winter days.

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Portions: 5

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients:

• 2 red onions

• 4 cloves of garlic

• 2 teaspoons tomato paste

• 5 large carrots

• 100 g dry soy chunks

• red wine 70 ml

• enough water to cover the vegetables a little

• 320 g whole mushrooms - one small jar

• 1 teaspoon thyme

• 1 bay leaf

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 4 tablespoons of soy sauce

• parsley

Method:

1. In a large pot, sauté the diced onions with a little oil over medium heat.

2. Add the garlic and let it simmer for 1 minute.

3. Add the tomato paste, thyme, and mix well.

4. Cut the carrots into rounds ,or if they are large, cut them in half and then cut them into thicker slices. Add the carrots, mix well, add enough water to cover the vegetables and let it cook.

5. When it starts to boil, add the wine, soy chunks, mushrooms, bay leaf, salt and pepper.

6. Leave the stew to boil for 35 minutes, stirring regularly at medium to low heat.

7. When the sauce thickens, add the soy sauce.

8. When the carrots are soft and the sauce has thickened, means it's ready.

9. I served the stew with mashed potatoes and fresh parsley.

10. Enjoy!