Vegetarian Carbonnade with Mushrooms and Root Vegetables
Vegetarian Carbonnade with Mushrooms and Root Vegetables
Classic DishCarbonnade Flamande
Prep: 25 min • Cook: 120 min. A hearty vegetarian take on Carbonnade Flamande, featuring meaty portobello mushrooms and robust root vegetables slow-cooked in a dark beer broth, capturing the stew's essence.
- Preparation time
- 25 min
- Cooking time
- 2 hrs
- Total time
- 2 hrs 25 min
- Servings
- 4
Instructions
Stew Preparation
- 1Toss the sliced portobello mushrooms with flour, salt, and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Brown the mushrooms in batches, then set aside.
- 2Add the remaining 1 tbsp of olive oil to the pot. Add the sliced onions and cook until softened and lightly browned, about 5-7 minutes.
- 3Add the chopped celery, carrots, and minced garlic to the pot. Cook for another 5 minutes until slightly tender.
- 4Stir in the dijon mustard and cook for 1 minute until fragrant.
- 5Pour in the dark ale and scrape the bottom of the pot to deglaze, loosening any browned bits.
- 6Return the browned mushrooms to the pot. Add the vegetable broth, thyme sprigs, and bay leaf.
- 7Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the root vegetables are tender and the flavors have melded.
- 8Remove the thyme sprigs and bay leaf before serving. Season with additional salt and pepper to taste.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 56 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbs | 56 g |
Tips
- For a richer flavor, let the stew rest overnight in the refrigerator before reheating and serving.
- Ensure the stew simmers gently, uncovered for the last 30 minutes if you prefer a thicker consistency.
- Serve hot with crusty bread, mashed potatoes, or frites for an authentic Belgian experience.
