German Mushroom Eintopf

Ingredients - Serves 6

• Parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Beef broth - 4 cups
• Tomato paste - 2 tablespoons
• Celery - 2 stalks, diced
• Carrots - 2 medium, peeled and diced
• Potatoes - 4 medium, peeled and diced
• Mushrooms - 1 pound, sliced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the potatoes, carrots, celery, and tomato paste. Stir to combine.
5. Add the beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
6. Remove the bay leaf and stir in the chopped parsley.
7. Serve hot with crusty bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 15g
• Sodium: 800mg
• Sugar: Noneg