Veggie Bean Bourguignon Recipes

VEGETARIAN BOURGUIGNON

Steps:

• Heat 2 tablespoons butter and oil in a large pot over medium-high heat. Add celery, parsnip and carrot; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Reduce heat to medium and add mushrooms, shallot, garlic, bay leaf, thyme and 1/2 teaspoon each salt and pepper. Cook, stirring, until the mushrooms soften, about 5 minutes.
• Stir in tomato paste; cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more. Add wine and cognac (or brandy); increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 3 minutes.
• Add broth and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the vegetables are tender, about 10 minutes. Stir in pearl onions. Return to a simmer and cook, stirring occasionally, for 5 minutes.
• Remove from heat and stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper.

MUSHROOM-BEAN BOURGUIGNON

Steps:

• 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., 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., 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., 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.

VEGETARIAN BOURGUIGNON

Steps:

• Cut any large mushrooms in half.
• Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
• Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
• Let stew stand for about 5 minutes before serving.

VEGGIE BEAN BOURGUIGNON

Steps:

• Boil the beans rapidly for 10 mins, then drain. Heat the oil and cook the onions quickly until brown.
• Add the carrots, then cook for 3 minutes Stir in the beans with the wine, broth, tomato paste and herbs.
• Bring to the boil, cover and simmer gently for 50 mins, adding the mushrooms after 30 minutes
• Blend the cornstarch with the water, then stir into the mixture. Boil for 1 min, then season.
• Serve.

BEANS BOURGUIGNON

Steps:

• In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
• In a big saucepan, heat the oil over medium heat.
• Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
• Add in mushrooms and cook, uncovered, 5 minutes.
• Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
• Add in the remaining wine, beans, and salt and pepper to taste.
• Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
• While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
• Remove and discard the bay leaf before serving; serve immediately.