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Mushroom-Bean Bourguignon

Total Time

Prep: 15 min. Cook: 1-1/4 hours

Makes

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
Mushroom-Bean Bourguignon Recipe photo by Taste of Home

Ingredients

  • 4 tablespoons olive oil, divided
  • 5 medium carrots, cut into 1-inch pieces
  • 2 medium onions, halved and sliced
  • 2 garlic cloves, minced
  • 8 large portobello mushrooms, cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 1 bottle (750 ml) dry red wine
  • 2 cups mushroom broth or vegetable broth, divided
  • 1 teaspoon salt
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 package (14.4 ounces) frozen pearl onions
  • 3 tablespoons all-purpose flour

Directions

  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.
  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.
  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.
  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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