Get your blankets, light your fireplace, and cozy up with some stew.
1 Tbsp. brown rice miso pasteHandful of fresh curly leaf parsley, roughly chopped, to serveHeat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine.
Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
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