Burgunday Stew



Heat oil in a large pot over medium heat. Sauté leeks and garlic for 5-7 minutes, until softened and beginning to brown. Add onions, turnips, parsnips and potatoes and fry for 2 minutes.

Add wine to deglaze the pan, then add 2 C vegetable broth, beans and basil. Season to taste, then bring to a boil. Reduce heat, loosely cover, and simmer for about 20 minutes, until vegetables are cooked and tender.

Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook until spinach wilts but is still a vibrant green.

Adjust seasonings to taste and serve. 



  • 2 Tbsp oil
  • 1 leek, white and light green part, thinly sliced
  • 4 garlic cloves, chopped
  • 15 whole pearl onions
  • 3 turnips, cubed
  • 2 parsnips, sliced
  • 2 large carrots, sliced
  • 2 large potatoes, cubed
  • 2 C red wine
  • 2 1/2 C vegetable broth
  • 1 19oz can cannelli beans, drained and rinsed
  • 1 Tbsp basil
  • Salt and pepper to taste
  • 1/4 C tomato paste
  • 4 C baby spinach