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!
Enjoy!
This mushroom bourguignon is rich, velvety, and so satisfying.
- 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
- 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
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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).
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Add mushrooms and carrots. Cook for another 8-10 minutes until they begin to brown.
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Add tomato paste, thyme, salt and pepper. Stir to combine.
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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.
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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.
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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.
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Add Worcestershire and pearl onions. Cook another 5-10 minutes until onions are heated through. Season with salt and pepper to taste.
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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.
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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.
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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.
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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!
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