Easy Mushroom Bourguignon

Ingredients:

• 250 g (~9 oz) baby onions
• 250 g (~9 oz) baby carrots
• 1 tbsp oil
• 850 g (~1 3/4 lb) mushrooms, cut into chunky pieces (chestnut and mini portobellos work well)
• 4 cloves garlic, minced
• 185 ml (~3/4 cup) red wine
• 2 tbsp tomato puree / paste
• 1 small bunch fresh thyme
• 2 bay leaves
• 250 ml (~1 cup) vegetable stock
• Black pepper, to taste

Instructions:

1. Prepare the Vegetables
   Peel the baby onions, removing the tops and tails, but leave them whole. Top and tail the baby carrots as well, but leave them whole.

2. Cook the Vegetables
   Heat the oil in a large pan (if using an oven-safe casserole dish, it will save on washing up later). Add the mushrooms, baby carrots, and baby onions. Cook over medium heat for 5-10 minutes, stirring occasionally. Add the minced garlic for the final couple of minutes. The mushrooms should soften and release their juices, while the carrots and onions will still be firm.

3. Add the Liquid and Seasoning
   Pour in the red wine, turn up the heat, and let it simmer for a few minutes to reduce slightly. Then add the tomato paste, fresh thyme, bay leaves, and vegetable stock. Stir well to combine.

4. Bake the Stew
   If needed, transfer the mixture to an oven-safe casserole dish. Cover the dish with a lid or foil, and bake in a preheated oven at 190°C (375°F / Gas Mark 5) for around 40 minutes, or until the carrots and onions are tender to your liking.

5. Finish and Serve
   Check the seasoning, adding salt and pepper if necessary. Serve the stew hot, ideally with crusty bread or as a side dish to a main meal.