Taste of Home
Mushroom-Bean Bourguignon
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
YIELD: 10 servings (2-1/2 quarts).
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
Ingredients
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4 tablespoons olive oil, divided
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5 medium carrots, cut into 1-inch pieces
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2 medium onions, halved and sliced
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2 garlic cloves, minced
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8 large portobello mushrooms, cut into 1-inch pieces
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1 tablespoon tomato paste
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1 bottle (750 ml) dry red wine
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2 cups mushroom broth or vegetable broth, divided
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1 teaspoon salt
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1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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2 cans (15-1/2 ounces each) navy beans, rinsed and drained
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1 package (14.4 ounces) frozen pearl onions
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3 tablespoons all-purpose flour
Directions
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1.
In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan.
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2.
In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms.
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3.
Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes.
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4.
Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts
1 cup: 234 calories, 6g fat (1g saturated fat), 0 cholesterol, 613mg sodium, 33g carbohydrate (6g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.
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