Description
This Mushroom Bourguignon recipe is a vegetarian-focused take on Julia Child’s decadent Boeuf Bourguignon. Serve this classic French sauce on pasta, creamed potatoes, rice, bread, or even creamed cauliflower. This rich and hearty red-wine stew will steal the show whether it’s served as the main dish or as a side. Bon appétit!
Ingredients
6 slices of bacon, (or substitute 2 tablespoons of olive oil to make the recipe vegetarian)
1 tablespoon olive oil
1 carrot, sliced (or 10–15 baby carrots sliced) carrots should equal onions in volume
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1 1/2 cups full-bodied red wine
1 1/2 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, smashed
1 teaspoon thyme
1 bay leaf
For the sautéed onions:
1 bag frozen white pearl onions, defrosted and patted dry
2 tablespoons butter
2 tablespoons olive oil
1/2 cup beef stock or beef broth (or use vegetable stock)
1/2 teaspoon salt
1/8 teaspoon pepper
For the sautéed mushrooms:
1 pound mushrooms, quartered or pre-sliced
3 tablespoons butter
1/2 teaspoon Salt
1/8 teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- In a large Dutch oven (which is an oven-safe casserole dish with thick, high walls and a tight-fitting lid), heat the olive oil over medium heat. Add the bacon and cook for several minutes until the bacon is cooked and the fat has rendered.
- Remove the bacon and set aside. The bacon won’t be included in the dish, just the flavor from it. Or, if you’re making the dish vegetarian, just use 2-3 tablespoons of olive oil instead of bacon fat.
- Slice the carrots and chop the onions.
- Over medium/medium-high heat, add the carrots and onions to the pan. Cook for a few minutes until they develop a golden brown color.
- Toss with salt and pepper. Then, sprinkle the flour over the mixture and toss again, cook for about 3-4 minutes on medium.
- Add the wine, beef stock, tomato paste, garlic, bay leaf, and thyme.
- Bring to a simmer on the stovetop, then cover the Dutch oven, and place it in the oven. Cook, covered, for 40 minutes.
- While the sauce is cooking in the oven, prepare the onions and mushrooms.
For the Pearl Onions:
- Heat the butter and oil in a sauté pan over medium-high heat. Add the pearl onions and cook for about 15 minutes, turning occasionally so that all sides of the onions can brown.
- Add the stock. Bring to a simmer, then lower the heat. Cover and slowly simmer for 20 minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions. Season with salt and pepper. Set aside.
For the Mushrooms:
- Heat the butter in a sauté pan over medium-high heat. Add the mushrooms. Cook for about 15 minutes, stirring frequently. Season with salt and pepper, then set aside.
- Once the veggies have finished cooking, allow the sauce to rest for a few minutes. Add the braised onions and sauteed mushrooms to the onion/carrot sauce.
- Serve over mashed potatoes, noodles, or rice.
- This dish reheats exceptionally well. Simply bring to a gentle simmer on the stovetop for a few minutes, until all components are heated through.
Notes
The nutritional calories are only calculated for the complete mushroom bourguignon sauce. Additional calories should be added to whatever you choose to serve the sauce on, for example, pasta or mashed potatoes.
Nutrition
- Serving Size: 1
- Calories: 450
