“In '1,000 Vegan Recipes' by Robin Robertson”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
  2. In a big saucepan, heat the oil over medium heat.
  3. Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
  4. Add in mushrooms and cook, uncovered, 5 minutes.
  5. Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
  6. Add in the remaining wine, beans, and salt and pepper to taste.
  7. Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
  8. While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
  9. Remove and discard the bay leaf before serving; serve immediately.

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