Whoa! Somehow over four months have passed since we made and photographed this. I probably would have forgotten to do it if I weren’t ready to make it again and looking for the recipe.
Granted, having been born and raised vegetarian I’ve never had Beef Bourginon but I can’t imagine it’s any tastier than this vegan variation. This hearty stew is more flavorful and filling than you’d ever guess.
Serve this over egg noodles, rice, or potatoes to soak up the delicious sauce. This Mushroom Bourginon is gluten-free and can easily be made paleo by reducing the liquid and omitting the corn starch.
- 2 tbs olive oil, divided
- 2 lbs portobello mushrooms, in 1/2-inch slices
- 1 carrot, finely diced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 c red wine
- 2 c vegetable broth
- 2 tbs tomato paste
- 1 tsp fresh thyme leaves
- 1 shallot, diced
- 1 tbs corn starch
- parsley, for garnish (optional)
Heat 1 tbs olive oil in a Dutch oven or large saucepan over medium-high heat. Add the mushrooms and cook, stirring, until they begin to release their juices, about 5 minutes. Transfer to a bowl and set aside.
Reduce heat to medium and add the remaining tablespoon olive oil. Add the carrots and onions and saute, stirring, until onions are translucent and golden, about 10 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute more.
Add the wine and stir to combine, scraping any fond off the bottom of the pot. Increase heat to bring to a boil and reduce the wine to about 1 cup. Add the tomato paste, broth and mushrooms. Once the liquid returns to a boil, reduce heat and simmer 20 minutes.
Whisk the corn starch with 1/4 c cold water and stir it in. Simmer, stirring, about 10 more minutes until thickened.
Total Fat 7.8g
Saturated Fat 1.2g
Trans Fat 0.0g
Total Carbohydrates 20.7g
Dietary Fiber 4.1g
Weight Watchers Points: 5