Cozy Vegetable Stew
Did anybody ever thought of the following: the traditional German "Eintopf" is - this may come as a surprise - a dish in one pot ("Ein Topf"). So could it be that our grand-grandmothers were the inventors of the modern one-pot wonder?
This is what I was thinking about when I cooked this stew last time. The very best thing about the stew itself is, that it's full of autumn vegetables but spreading the early love for christmas with a redwine sauce. It always reminds me of a winter "goulash" just with vegetables only. And as always - if you don't like one of the vegetables used, simply switch it out, leave it out completely, or use some more of the other ones. A true one-pot wonder, I tol
Cozy vegetable stew
4 - 6 servings
45 minutes
Ingredients
- 1 hokkaido pumpkin
- 2 cloves garlic
- 2 shallots
- 2 carrots
- 4 potatoes
- 1 handful brown button mushrooms
- 1 leek
- 250 g (9 oz) parsnips
- 100 g (3.5 oz) fresh spinach
For the sauce
- 200 ml (1 cup) vegan red wine
- 400 ml (1.75 cups) vegetable stock
- 3 tbsp flour
- 4 tbsp tomato paste
- 2 tbsp mustard
- 1 tsp turmeric
- 400 g (14 oz) canned whole tomatoes
- 1 thyme sprig
- 2 bay leaves
- salt
- pepper
- fresh parsley for serving
Instructions
- Take all vegetables you want to use and wash, clean, peel and cut into bite-sized pieces. From pumpkin to leek, carrots and mushrooms. Peel and chop garlic. Peel and finely dice shallot.
- Heat oil in a large pot over medium heat. Fry garlic and shallot for approx. 3 minutes or until fragrant. Dush with flour and turmeric, then add tomato paste and stir to combine. Fry for approx. 2 - 3 minutes until the paste gets darker. Then add mustard.
- Deglaze with vegetable stock while stirring so the stew sauce won't get clumpy. Now add all the cut vegetables (except for the spinach). Add red wine and canned tomatoes, as well as bay leaves and plucked thyme leaves. Season with salt and pepper to taste.
- Let the stew simmer for approx. 30 minutes, the vegetables should not be too soft! Add spinach 5 minutes before finish.
- Serve with fresh chopped parsley on top and season with salt and pepper to taste.
