- Add oil to pot, or Dutch oven and sauté mushrooms with smoked paprika. Remove mushrooms and any liquids and set aside.
- Add onions to the pan and cook until lightly browned. Stir in the carrots and garlic and sauté lightly.
- Add the pepper, thyme and flour.
- Deglaze the pan with the wine, if using, or use water in its place.
- Add vegetable stock, turn to medium-high, stir until thicken. Reduce heat. Scrape the bottom when stirring to remove all the pieces on the bottom of the pot.
- Add the beans. Simmer until the carrots are cooked. Approximately 20-30 minutes. Keep pot uncovered on a simmer.
- Add the mushrooms and any reserved liquid when there is 5 minutes remaining.
- Garnish with Parsley.
- Add plenty of aromatics, such as Thyme and Rosemary, to boost the flavours of this classical French stew.
- If you’re feeling bold, a better way to ensure there is no sodium in your stock/broth, is to make your own. Follow this link to make a Shitake Broth
- Deglazing means to remove and dissolve browned food residue from a pan to flavor sauces, soups, and gravies. By adding a liquid to a hot pan, all of the food residue will lift up, giving your dish added flavour.
- Red wine can be added instead of the water for extra flavour. The alcohol will cook, therefore the flavour is the only thing that remains.
- When adding the thyme, wait ten minutes or so, and you can pick out the stems and the leaves will remain in the stew.