Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red wine
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium heat.
2. Add onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add carrots, celery, and mushrooms and sauté for another 5-7 minutes until vegetables are tender.
4. Add thyme, rosemary, smoked paprika, salt, and black pepper and stir to combine.
5. Pour in red wine, vegetable broth, tomato paste, and bay leaves. Stir to combine.
6. Bring mixture to a boil, then reduce heat to low and cover with a lid.
7. Simmer for 30-40 minutes until vegetables are tender and flavors have melded together.
8. In a small bowl, whisk together cornstarch and water until smooth.
9. Remove bay leaves from the pot and discard.
10. Stir in cornstarch mixture and cook for an additional 2-3 minutes until sauce has thickened.
11. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 6g
Carbohydrates: 16g
Protein: 4g
Sodium: 480mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Red wine can be substituted with vegetable broth or grape juice.
- Mushrooms can be substituted with eggplant or zucchini.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish.
- Use different herbs such as oregano or basil for a different flavor profile.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- Make sure to slice vegetables evenly for even cooking.
- Use a good quality red wine for the best flavor.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a side of crusty bread.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted potatoes, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the vegetables are not tender enough, simmer for an additional 10-15 minutes.
Food safety advice:
Make sure to cook vegetables to a safe temperature of 165°F to avoid foodborne illness.
Food history:
Bourguignon is a French dish traditionally made with beef, red wine, and vegetables. This vegetarian version swaps out the beef for mushrooms and uses vegetable broth instead of beef broth.
Flavor profiles:
Savory, earthy, and slightly tangy from the red wine.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Savory, Umami, Earthy, Hearty, Rich, Mushroomy, Herbal