Bourguignon de Légumes

Ingredients

• 3 medium carrots
• 8 ounces mushrooms
• 2 medium onions
• 2 cups red wine
• 1 teaspoon thyme
• 2 leaves bay leaves
• 4 cups vegetable broth
• 4 cloves garlic
• 2 medium potatoes
• 1 cup peas
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Peel and slice the carrots into 1/2-inch thick rounds.

2. 2

   Clean and quarter the mushrooms.

3. 3

   Dice the onions and mince the garlic.

4. 4

   Peel and cube the potatoes into 1-inch pieces.

5. 5

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

6. 6

   Add the diced onions and minced garlic to the pot. Sauté for 5-7 minutes until the onions are translucent.

7. 7

   Stir in the carrots and potatoes. Cook for an additional 5 minutes.

8. 8

   Add the quartered mushrooms and cook for another 5 minutes until they start to soften.

9. 9

   Pour in 2 cups of red wine and bring to a simmer. Cook for 2-3 minutes to reduce slightly.

10. 10

    Add 4 cups of vegetable broth, 1 teaspoon of thyme, 2 bay leaves, salt, and black pepper.

11. 11

    Bring the mixture to a boil, then reduce the heat to low and cover.

12. 12

    Let it simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender.

13. 13

    Add 1 cup of peas in the last 5 minutes of cooking.

14. 14

    Taste and adjust seasoning if necessary. Remove bay leaves before serving.

15. 15

    Serve hot, garnished with fresh thyme if desired.