Burgundy Stew

Hi kids! Sorry I have been gone for so long. Perhaps you caught my guest post on Crazy Sexy Life in the meantime. Things have been pretty interesting around here as of late. We are coming to the end of some pretty tense contact negotiations at work, and I was positive it was going to end in a strike. Well, a strike has been avoided but no contract has been ratified as of yet. The whole thing has been one big pile of stress. Of course, nothing relieves stress like some tasty comfort food. Say, a nice hearty stew.

INGREDIENTS
- 2 tbsp oil
- 1 leek, white and light green part, thinly sliced
- 4 cloves garlic, chopped
- 15 whole pearl onions
- 3 turnips, cubed
- 2 parsnips, sliced
- 2 large carrots, sliced
- 2 large potatoes, cubed
- 2 cups red wine
- 2 cups veggie broth (more, if needed)
- 1 19oz can white beans, drained and rinsed
- 1 tbsp basil
- salt and pepper to taste
- 4 cups baby spinach
- 1/4 cup tomato paste

METHOD
1. Heat oil in a large pot over medium heat. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown. Add onions, turnips, parsnips, potatoes and fry for 2 mins.
2. Add wine to deglaze the pan, then add veggie broth, beans, and basil. Season to taste, then bring to bubbling. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked. Add more broth if stew gets too dry.
3. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook for a min or so, until spinach wilts but is still a vibrant green. Adjust seasonings to taste and serve.