Mushroom Bourguignon Stew
Olive oil into a dutch oven.
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Add chopped carrots.
2
Add minced garlic bella mushrooms.
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Sauté for about 10 minutes.
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Add tomato puree, broth and red wine.
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Season with salt and black pepper, thyme and bay leaves.
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Cover and let it simmer for 15 minutes.
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Finish cooking in the oven for another 30 minutes.
10
Looks delicious!
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Serve over creamy polenta. Enjoy!
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