Miso-Infused Red Wine Stew with zesty Lemon-Parsnip Butter Bean Mash

5 Nov

Indulge in this soul-warming miso red wine stew, loaded with hearty beluga lentils, caramelised carrots, and savoury, golden-brown oyster mushrooms. Paired with a creamy roast parsnip and butter bean mash, this plant-based comfort dish is packed with deep, rich flavours and perfect for cozy nights in.

Ingredients

For the Hearty Miso Red Wine Stew:

4 large carrots, sliced into chunky diagonals for maximum flavour
1 large onion, diced
2 fresh rosemary sprigs
1 bay leaf
1 heaping tablespoon tomato purée for that extra depth
200 ml bold red wine (think a full-bodied cabernet or merlot)
1 heaping tbsp plain flour or spelt flour
2 garlic cloves, minced
1 heaping tablespoon dark miso paste for umami goodness
300 ml stock
1 x 400g tin beluga lentils, drained (for a hearty, protein-rich base)
4–6 large oyster mushrooms, sliced thick

For the Creamy Parsnip & Butter Bean Mash:

2 large parsnips, peeled and diced for roasting
2 tablespoons olive oil
1 fresh rosemary sprig
1 x 400g tin butter beans, drained (adds incredible creaminess)
Splash of soy milk (adjust as needed)
1 teaspoon white miso paste for extra savoriness
2 tablespoons nutritional yeast (for a cheesy, nutty hint)
Zest of 1 lemon for brightness

Method

For the Hearty Stew:

Sear the Mushrooms to Perfection: Start by heating a skillet over medium-high heat with a drizzle of olive oil. Lay the oyster mushrooms flat in the skillet, place something heavy on top (a small cast iron pan works great!), and let them cook until golden brown and crisp on one side. Flip and brown the other side, then chop roughly into large, bite-sized pieces. Set aside.

Caramelize the Carrots & Onions: In a large, oven-safe pan (a cast iron works wonders here), heat a bit of olive oil over medium heat. Add the carrots and onions, stirring occasionally until they’re golden and fragrant—this step brings out a beautiful sweetness.

Deepen the Flavor Base: Add the tomato purée and cook for about a minute to intensify the flavor. Sprinkle in a tablespoon of flour and toss everything well to coat.

Deglaze with Red Wine: Pour in the red wine to deglaze the pan, scraping up all those caramelized bits. Increase the heat and let it bubble until reduced by half, cooking off the alcohol and leaving a rich, concentrated flavor.

Bring It All Together: Add the beluga lentils, golden-brown mushrooms, rosemary, bay leaf, a pinch of salt, and the dark miso paste. Pour in the water, bring the stew to a boil, then pop a lid on and transfer the pan to the oven.

Oven-Bake to Perfection: Bake at 180°C (350°F) for 20 minutes, allowing the flavors to meld and the veggies to soften. Once done, remove from the oven and set aside while you prep the mash.

For the Dreamy Mash:

Roast the Parsnips: Spread your parsnip chunks on a baking tray, toss with olive oil and rosemary, and roast at 180°C (350°F) for about 20 minutes until golden and tender.

Blend for Creaminess: In a blender, combine the roasted parsnips, butter beans, lemon zest, white miso paste, nutritional yeast, and a pinch of salt. Add a splash of soy milk for creaminess, blending until you get a thick, smooth texture with just a hint of rustic texture.

To Serve:

Ladle the rich, savory stew into bowls, topping with a generous scoop of the creamy parsnip mash. Garnish with a sprig of rosemary or a little extra lemon zest for a pop of color and freshness.

This dish is a perfect combination of earthy, savory, and subtly sweet flavors—a plant-powered comfort bowl that’s as nourishing as it is satisfying. Enjoy each spoonful!