- Add oil to pot, or Dutch oven.
- Add onions to the pan and cook until lightly browned. Stir in the carrots and garlic and sauté.
- Add the pepper, thyme, smoked paprika and flour.
- Deglaze the pan with some of the vegetable stock or optional wine, if you prefer.
- Add the remaining 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 30 minutes. Keep pot uncovered on a simmer.
- Garnish with Parsley.
Add plenty of aromatics, such as Thyme and Rosemary, to boost the flavours of this classical French stew.
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 water or stock 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.