This is a meat free version of Beef Bourguignon, a.k.a. Beef Burgundy, which is a French beef stew. Even without the meat this is a savory and hearty meal. Don’t let the fancy French name fool you, this is actually an easy dish to make and even beginning cooks can master this on the first try.
In France this is commonly served with noodles or boiled potatoes. It can also be served over rice if you like. I prefer mine served over garlic mashed potatoes.
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Veggie and Mushroom Bourguignon
Notes
For garlic mashed potatoes I cube the potatoes (1 per person), and boil until soft about 15 minutes. Drain and mash with 1 Tbsp butter per potato, a splash of milk or cream and about 1 tsp of garlic powder)
Ingredients
- 10 oz of mushrooms sliced. I like crimini (baby bella), but you can use any variety you like.
- 2 Tbsp vegetable oil or clarified butter *cook’s note: you can make your own clarified butter, or look for Ghee in the international aisle at your grocery. Ghee is used heavily in Indian cooking, but it is simply unflavored clarified butter ready to use.
- 2 Carrots, diced
- 2 Stalks of celery, diced
- 1 Onion, diced
- 2 tsp garlic, minced (or 1/2 tsp garlic powder)
- 2 Tbsp tomato paste
- 1/2 Cup red wine (any bottle of red wine you have open will work)
- 1 Cup beef broth. (For vegan/vegetarian use vegetable broth)
- 1 Tbsp Worcestershire sauce (if you don’t have that in your fridge you can substitute soy sauce or A1 steak sauce)
- salt/pepper to taste
- 1 Tbsp corn starch dissolved in 3 Tbsp cold water
Instructions
- In a large pan heat the butter or oil over medium heat.
- Add the onions, celery, mushrooms, carrots and garlic. (I like my carrots slightly crunchy so I added them later as you will see in the pics).
- Cook for 10-12 minutes, stirring occasionally. The goal here is to sweat the moister out of the veggies and soften them, not to brown them significantly. If your veggies are starting to brown quickly reduce the heat a little and add a splash of wine or broth to slow things down.
- Add the wine and broth to the pan. Stir well and make sure to loosen any brown bits in the pan so they dissolve in the liquid.
- Add the tomato paste and the Worcestershire sauce, stir well. At this point I give it a taste and add salt/pepper to taste. If you are using a salty broth you may not need much.
- Bring everything to a boil, then reduce the heat and simmer covered for and additional 15-20 minutes
- (I usually boil the potatoes, noodles, etc. at this point so everything is hot and ready at the same time. )
- Mix 1 Tbsp of corn starch with 3 Tbsp of cold water, and stir this into the pan with the simmering Bourguignon. This will thicken the liquid into a savory gravy for the veggies and mushrooms. Remove from heat and serve over potatoes/noodle/rice of your choice.
Nutrition Facts
Veggie and Mushroom Bourguignon
Serves: 4 servings
|
Amount Per Serving: 1 Cup
|
||
|---|---|---|
| Calories | 78.95 kcal | |
| % Daily Value* | ||
| Total Fat 0.24 g | 0% | |
| Saturated Fat 0.05 g | 0% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 493.93 mg | 20.5% | |
| Total Carbohydrate 13.18 g | 4.3% | |
| Dietary Fiber 2.28 g | 8% | |
| Sugars 5.17 g | ||
| Protein 1.99 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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