Tip: use the time the stew is cooking in the oven to make this creamy polenta, or any side of your choosing. Refer to notes for gluten-free and vegan adaptations.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4-6
Ingredients
4Tablespoonsextra-virgin olive oildivided, plus more if needed
2poundsmixed mushroomssuch as cremini, portobello, or shiitake cut into thick slices or quartered (about 8-10 cups once sliced)
2cupspearl onionspeeled
4medium shallotsor 1 large yellow onion, sliced thinly
2large carrotsthinly sliced
3garlic clovesminced
4fresh thyme sprigs
Kosher salt and freshly ground black pepper
2tablespoonstomato paste
1 ½cupsfull-bodied red wine
2cupsmushroom or vegetable broth
2bay leaves
1Tablespoonflour*I used light spelt
1Tablespoongheebutter or oil**
Polentaegg noodles or mashed potatoes, for serving
Chopped flat-leaf parsleyfor garnish
Instructions
Preheat oven to 350 degrees F.
In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons olive oil over medium-high heat. Stir in half the mushrooms and let sear for 3-4 minutes without moving them around too much. Transfer to a large plate and adding another tablespoon of oil, repeat with the remaining mushrooms and pearl onions and transfer to the plate once browned. If your pot isn't very large, do this in 3 batches.
Lower the heat and add another tablespoon of oil to the pan. Add the shallots, carrots, garlic, thyme sprigs, and season with 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Sauté until shallots are softened about 4-5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine, broth, bay leaves and another pinch of salt. Bring to a very gentle simmer.
In a small bowl, mix flour with the ghee, butter or oil until until you have a paste with no lumps. Add it into the wine sauce and stir well to combine. Place the reserved pearl onions and mushrooms with their juices, into the pan and let the mixture come back to a simmer.
Place the pan in the oven, partly covered, for 30-40 minutes or until sauce has thickened and mushrooms are dark and caramelized.
Taste and add more salt and pepper, if necessary.
Serve warm over creamy polenta, egg noodles, cauliflower mash, mashed potatoes, or cooked grains. Garnish with chopped parsley.
Notes
*For gluten-free use cornstarch **For vegan, use a vegan butter or oil