German Mushroom Eintopf

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced

Carrots

2 medium, diced

Celery

2 stalks, diced

Potatoes

3 medium, diced

Beef broth

6 cups

Tomato paste

2 tablespoons

Bay leaf

1

Thyme

1 teaspoon, dried

Parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until the onion becomes soft and translucent, about 5 minutes.
3. Stir in the sliced mushrooms and continue to cook until they release their moisture and start to brown, about 10 minutes.
4. Add the diced potatoes, carrots, and celery to the pot, followed by the tomato paste. Stir well to combine all ingredients.
5. Pour in the beef broth, then add the bay leaf, thyme, salt, and pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
7. Remove the bay leaf from the pot and stir in the chopped parsley for a fresh finish.
8. Serve the Eintopf hot, ideally with crusty bread on the side for a complete meal.