One of John’s favorite dishes prior to us switching to a primarily plant based diet was Beef Bourguignon. The rich flavors of beef, red wine, and butter combine to create a sumptuous and luxurious type of stew that does not disappoint. While this was a dish that we loved to indulge in every once in a while, it was certainly no friend to our health.
So I decided to try my hand at making a vegan option. I wanted to try to re-create that velvety, stew-like texture and flavor, but without the beef, and I succeeded! It is melt in your mouth delicious! It even received high marks from Savory Sprout’s own food critic—John Glick.
I paired it with coconut milk mashed potatoes, and it is heavenly. If you like mushrooms, red wine sauce, and mashed potatoes, you will love this dish!
- 8 oz Portobello Mushrooms Chopped
- 8 oz Button Mushrooms Chopped (You could use any of your favorite mushrooms)
- 1 Yellow Onion Diced
- 3 Carrots Peeled, Halved, Sliced 1/4 inch thick
- 12 oz Pearl Onions I usually buy these frozen to avoid spending an hour peeling little onions.
- 1 Tbs Tomato Paste
- 1 Tsp Fresh Thyme Rough Chopped
- 3 c. Vegetable Broth
- 3 c. Red Wine *I like to use a bold red wine like a cab or a syrah, but you can use any red wine you like.
- 3 Tbsp Vegan Butter Divided
- 3 Tbsp All Purpose Flour Divided, I prefer to use organic flour to avoid chemicals and preservatives.
- 1 Tsp Worcestershire
- 1 1/2 Tsp Salt
- 3/4 Tsp Black Pepper
- Italian Parsley Garnish
Coconut Milk Mashed Potatoes
- 2 lb Russet Potatoes Around 5 Medium Potatoes, Peeled, Quartered
- 1 c. Coconut Milk
- 2 Tbsp Vegan Butter
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- In a large, heavy bottom pot, heat 2 tbsp of vegan butter over medium heat. Add diced yellow onion (reserve the pearl onions for later).
- Add mushrooms and carrots. Cook for another 8-10 minutes until they begin to brown.
- Add tomato paste, thyme, salt and pepper. Stir to combine.
- Sprinkle 2 Tbsp of flour over the vegetables. Stir to combine. This will create a paste like texture so be sure to keep stirring to keep the mixture from burning.
- Add the wine and vegetable broth. Increase heat to high to bring to a boil, then reduce to med/low heat and let simmer, uncovered for 35-40 minutes.
- Combine 1 Tbsp of melted butter and 1 Tbsp of flour in a small bowl. Mix well. Add to the stew and stir to ensure there aren't any lumps of flour.
- Add Worcestershire and pearl onions. Cook another 5-10 minutes until onions are heated through. Season with salt and pepper to taste.
Coconut Milk Mashed Potatoes
- In a large pot, add peeled and quartered potatoes, cover with water so that there is at least 2 inches of water above the potatoes on all sides. Add a pinch of salt, and bring to a boil.
- Cook the potatoes in boiling water for 25-35 minutes. You want the potatoes to be soft, and give no resistance when you puncture them with a fork. This will make your potatoes nice and creamy. Once they are finished cooking, drain and let cool slightly.
- Once the potatoes have cooled slightly, place in a large mixing bowl, add 1 c. of coconut milk, 1/2 tsp salt, 1/4 tsp black pepper and 2 Tbsp of vegan butter. With an electric hand mixer, whip the potatoes until they are smooth and creamy.
- To serve, scoop a healthy serving of mashed potatoes into the bottom of a bowl, and ladle the stew on top. Garnish with Italian parsley, and enjoy!