Mushroom Stew in Red Wine Burgundy Sauce

Ingredients
olive oil
3 large onions or 5 smaller onions
2-3 carrots
500g mushrooms
4-8 cloves of garlic
185 mls of red wine
2 tbsp tomato paste
herbs (thyme or rosemary)
2 bay leaves
250 ml veg stock (or vegetarian beef stock)
black pepper

Mash potato to serve



Method
1) Preheat oven to 190 degrees Celcius

2) Slice one of the onions & cut the head and tails off the remaining onions. If they are larger, cut in half.

3) Cut the head and tail off the carrots. You can leave the mushrooms into very chunky slices, cut them in half, or leave whole.

4) Heat up some oil and add the garlic and sliced onion, and saute until aromatic.

5) Then throw in the remaining onions with the carrots & mushrooms

6) If using rosemary, throw that in & fry off as it is a hard wooded herb.

7) Turn up the heat and add red wine and allow to reduce for 5-10 minutes

8) Add the tomato paste, bay leaves, stock & black pepper

9) Put the mix into a baking dish and bake for 40 minutes.

10) Serve with mash potato