Burgundy Stew

• 2 tablespoons oil
• 1 leek, white and light green part, thinly sliced
• 4 garlic cloves, chopped
• 15 white pearl onions (whole)
• 3 turnips, cubed
• 2 parsnips, sliced
• 2 large carrots, sliced
• 2 large potatoes, cubed
• 2 cups red wine
• 2 cups vegetable broth (more, if needed)
• 1 (19 ounce) can white beans, drained and rinsed
• 1 tablespoon basil
• salt and pepper
• 4 cups Baby Spinach
• 14 cup tomato paste

1. Heat oil in a large pot over medium heat.
2. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown.
3. Add onions, turnips, parsnips, potatoes and fry for 2 minutes.
4. Add wine to deglaze the pan, then add veggie broth, beans, and basil.
5. Season to taste, then bring to bubbling.
6. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked.
7. Add more broth if stew gets too dry.
8. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency.
9. Add spinach to the pot and cook for a min or so, until spinach wilts but is still a vibrant green.
10. Adjust seasonings to taste and serve.

oil, garlic, white pearl onions, parsnips, carrots, potatoes, red wine, vegetable broth, white beans, basil, salt, spinach, tomato paste

Taken from www.food.com/recipe/burgundy-stew-399982 (may not work)