- 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.
- 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 beef stock/broth, is to make your own. I’ve included a quick guide at the end of this recipe. It is incredibly easy to make. A trick is to keep any scrap beef bones you have, freeze them, and when you’ve accumulated enough, toss it in the pot to make a stock.
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.