Ingredients with Measurements:
- 1 pound French beans, trimmed and cut into 2-inch pieces
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Stir in tomato paste, thyme, smoked paprika, salt, and black pepper. Cook for 2 minutes.
4. Add French beans and vegetable broth. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 20 minutes or until the beans are tender.
5. In a small bowl, whisk together cornstarch and water. Stir into the stew and cook for an additional 5 minutes or until the stew thickens.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 156
Fat: 7g
Carbohydrates: 20g
Protein: 7g
Fiber: 7g
Sodium: 686mg
Substitutions for ingredients:
- You can use any type of mushroom in this recipe.
- If you don't have vegetable broth, you can use chicken broth or water instead.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use fresh herbs instead of dried thyme.
- Add a can of diced tomatoes for a more tomato-y flavor.
Tips and tricks:
- Make sure to trim the ends of the French beans before cutting them into 2-inch pieces.
- Don't overcrowd the pot when cooking the mushrooms, or they won't brown properly.
- If the stew is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, whisk together more cornstarch and water and stir it into the stew.
- If the stew is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stews have been a popular dish throughout history, as they are a great way to use up leftover ingredients and create a hearty meal.
Flavor profiles:
This French Bean and Mushroom Stew has a rich, savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve this stew as a main course for a vegetarian dinner or as a side dish for a meat-based meal.
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Taste: Savory, Earthy, Umami, Herbaceous, Hearty