Hearty Vegetable Stew

Ingredients

2 Tbsp Olive oil
1 Onion (medium)
4 cloves Garlic (finely chopped)
3.5 oz Button mushrooms
1 lb Potatoes
3 Carrots (medium)
1 Parsnip
2 Celery stalk
14 oz Red kidney beans
1 cup Sieved tomato puree aka Tomato sauce
½ cup Red wine
1 tsp Worcestershire sauce
2 cubes Dark chocolate
2 tsp Oregano
1 tsp Sweet smoked paprika powder
2 Bay leaves
1 Tbsp Parsley (fresh)
1 tsp Thyme (dried)
2 cup Veggie broth
1 Tbsp Corn starch
½ cup Water
Salt and Pepper to taste
1 tsp Sriracha (or any other chili paste) optional

Directions

Peel and chop onion and garlic. Wash and chop potatoes and celery. Wash, peel, and slice carrots and parsnip. Rinse and slice mushrooms.

Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 1-2 minutes, add the finely chopped garlic, and cook for a few seconds.

Now, add the sliced carrots, parsnips, celery, and mushrooms. Season it with salt and black pepper. Stir and cook for 5-6 minutes.

Add sweet smoked paprika, thyme, oregano, parsley, bay leaves, dark chocolate, and Worcestershire sauce. Mix well until the chocolate is completely melted.

Now, add red wine. Cook the stew until the wine is reduced to nearly half of the size. It will take about 5-6 minutes. Stir occasionally.

Pour tomato puree and vegetable broth into the pot. Stir well and bring the stew to a boil.
Add the potatoes. Stir well, put a lid on, and on medium-low heat cook until vegetables are almost tender (10-12 minutes).

Mix the cornstarch and water. Stir vigorously for a couple of seconds. Stir into stew.

Add kidney beans, stir well, and cook for another 2 minutes.

Once ready, remove the bay leaves and serve.