INGREDIENTS

INSTRUCTIONS

Serve this dark and delicious stew with a mashed potato
Prep 25 mins, cook 55 mins.
1 Heat 2 TBSP of the stock in a large, flameproof casserole dish and fry
the onions and all the mushrooms over a high heat, stirring occasionally,
for 6-8 minutes. Add a little water if they start to stick. Remove and set
aside.
2 Add the wine, garlic, bay leaves and thyme to the casserole dish and
bring to the boil. Boil rapidly until reduced by half. Return the mushrooms
and onions to the pan and add the carrots, tomato purée and the rest of the
stock. Bring to the boil, cover and simmer for 20 minutes until the
vegetables are just tender.
3 Discard the bay leaves and thyme. Blend the cornflour with 1 tablespoon
cold water until smooth and stir into the casserole. Bring to the boil,
stirring, until thickened. Season to taste and scatter the green beans and
tomatoes over. Cover and simmer for a further 15 minutes. Sprinkle over the
fresh parsley to serve. Serve with new potatoes, mash or rice.
Adapted from BBC Vegetarian Magazine
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Apr 25,
1999, converted by MM_Buster v2.0l.

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