MUSHROOM-BEAN BOURGUIGNON

Mushroom-Bean Bourguignon image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges