📝 About This Recipe
This luxurious plant-based twist on the classic French beef stew swaps meat for a medley of meaty mushrooms, slow-simmered in a rich, velvety red wine gravy. Deeply savory and aromatic, the dish captures the soul of Burgundy with its layers of pearl onions, fresh herbs, and a hint of smoky depth. It is the ultimate comfort food for a chilly evening, offering a sophisticated vegetarian main course that even the most dedicated meat-lovers will adore.
🥗 Ingredients
The Mushroom Base
- 1.5 pounds Cremini (Baby Bella) Mushrooms (cleaned and halved (or quartered if large))
- 1/2 ounce Dried Porcini Mushrooms (rehydrated in 1/2 cup hot water, liquid reserved)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (use vegan butter for a vegan version)
Aromatics and Vegetables
- 1 cup Pearl Onions (peeled; frozen and thawed is fine)
- 2 large Carrots (peeled and cut into 1/2-inch thick rounds)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
The Braising Liquid
- 2 cups Dry Red Wine (such as Pinot Noir or Cabernet Sauvignon)
- 1.5 cups Vegetable Broth (low sodium)
- 1 tablespoon Soy Sauce (for extra umami depth)
- 2 tablespoons All-purpose Flour
Herbs and Finishing
- 4 sprigs Fresh Thyme
- 1 piece Bay Leaf
- to taste Kosher Salt and Black Pepper
- 1/4 cup Fresh Flat-leaf Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Start by rehydrating the dried porcini mushrooms in 1/2 cup of hot water. Let them soak for 15 minutes, then chop the mushrooms and strain the liquid through a coffee filter to remove grit; set both aside.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium-high heat.
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3
Add the cremini mushrooms in batches to avoid crowding. Sear them until they are deeply browned and have released their moisture, about 8-10 minutes. Remove mushrooms and set aside on a plate.
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4
In the same pot, add the remaining tablespoon of butter. Toss in the pearl onions and carrots. Sauté for 5-7 minutes until the onions begin to caramelize at the edges.
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5
Stir in the minced garlic and the chopped rehydrated porcini mushrooms, cooking for just 1 minute until fragrant.
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6
Add the tomato paste and stir constantly for 2 minutes. This 'pinçage' step darkens the paste and intensifies the flavor of the stew.
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7
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
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8
Slowly pour in the red wine while scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits (the fond).
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9
Add the vegetable broth, the reserved porcini soaking liquid, soy sauce, thyme sprigs, and the bay leaf. Return the seared cremini mushrooms to the pot.
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10
Bring the liquid to a gentle simmer. Reduce heat to low, cover partially, and let it cook for 25-30 minutes until the carrots are tender and the sauce has thickened into a rich glaze.
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11
Discard the thyme stems and bay leaf. Taste the sauce and season with kosher salt and a generous amount of freshly cracked black pepper.
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12
Stir in half of the fresh parsley. Serve hot, garnished with the remaining parsley for a pop of color and freshness.
💡 Chef's Tips
Don't rush the mushroom browning; getting a dark sear is essential for the 'meaty' flavor and color of the sauce. If you can't find pearl onions, use a large yellow onion cut into chunky wedges. Use a wine you would actually drink—a cheap, sour wine will result in a sour stew. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend or a cornstarch slurry added at the end. If the sauce is too thin, simmer uncovered for an extra 5-10 minutes to reduce and concentrate the flavors.
🍽️ Serving Suggestions
Serve over a bed of creamy Yukon Gold mashed potatoes to soak up the gravy. Pair with a wide ribbon pasta like Pappardelle tossed in a little butter and herbs. Accompany with a crusty French baguette to wipe the bowl clean. A glass of the same Pinot Noir used in the cooking makes for a perfect beverage pairing. A side of steamed green beans with lemon zest provides a bright contrast to the rich stew.