Ingredient List:
- 1 — Large onion, sliced and quartered, ½″ thick
- 3 — Large carrots, slice ¼″ thick
- 3 — Large celery stalks, slice ½″ thick
- 6 — Large cloves garlic, crushed and minced
- 8 oz — Baby Bella mushrooms, quartered
- 1 cup — Dry White Wine
- 1 8 oz can — Crushed Tomatoes
- 1 Tbsp — Pepper Creek Balsamic Tomato Bread seasoning
- 3 Tbsp — Grape seed Oil
- 1 pkg — More than Gourmet Glace deViande Gold
- ½ pkg — More than Gourmet Vegetable Stock
- 1 ea — Emile Henry Flame Stewpot
Instruction:
Heat the Grape seed oil in the Flame Stewpot over medium low heat (5–7 sec hand hold); add onions, carrots, celery and garlic. Stir frequently until nicely browned and tender, about 10 minutes.
Add the white wine the tomatoes and the Glace deViande Gold pkg and continue cooking 10 minutes on low heat, stirring frequently, then add the mushrooms and the Balsamic Tomato seasoning.
Simmer 15 minutes more until tender, stirring frequently.
Taste for seasoning flavor and add a dash more of Balsamic Tomato seasoning if needed.
Serve as a side immediately, or insert your meat to be braised and follow those recipes directions.
Enjoy!!
