Inspired by Julia Child's Beef Bourguignon (I had recently watched Julie & Julia) I wanted to recreate a vegetarian & health-friendly option to this amazing recipe!
Pin me 👆🏽to save me for later!
At the risk of tooting my own horn -
this recipe is crazy good! My favourite ways to serve it:
- on grilled sourdough bread (rubbed with garlic)
- over grains
- or as a side dish
1 - 2 tbsp olive oil
2 1/2 lbs mushrooms (I used Portobello, cremini, shiitake & enoki)
2 yellow onions, finely diced
2 tsp chopped garlic (2 cloves)
1 lb carrots, cut into 1 inch chunks
1 bay leaf
1 1/2 cups red wine (optional)
2 cups vegetable stock (more later if it needs thinning out)
1 tbsp organic tomato paste
1/2 tsp dried thyme (or 1 tsp fresh)
4 tbsp ghee (can substitute butter here)
3 tbsp arrowroot starch
1/2 cup peas
finely chopped parsley for garnish
sea salt and pepper
- In a large pan over medium heat saute mushrooms in 1-2 tbsp olive oil (you may need to do this in 2 separate batches depending on the size of your pan). It's ideal that the mushrooms have space in the pan to brown and caramelize - this will boost flavour immensely. Once mushrooms are cooked, season with sea salt and pepper, remove from heat and set aside.
- In the same pan add a splash or two more of olive oil and sauté onions until translucent. About 5 minutes. Add in garlic and sauté until just fragrant, about a minute. Add to this the carrots & bay leaf and sauté for a few minutes longer. Add in red wine and allow everything to simmer for about 5 minutes to let the alcohol burn off.
- Add vegetable stock, thyme & tomato paste to the pan and simmer covered until vegetables are tender. This could take up to 20 minutes.
- Stir in ghee and arrowroot starch. Add peas and mushrooms to the pan. Bring to a boil and then simmer for 15 minutes. You may wish to add more stock at this time if you prefer it thinned out a bit.
- Season with sea salt and pepper to taste. Sprinkle with parsley & enjoy!
I hope you enjoy this dish as much as I did!