burgundy mushroom stew

The first time I tried Burgundy Mushroom Stew I was doing a January cleanse.  I had decided to eat a strict vegan diet minus any sweets or treats for the month and was having a hard time with it, since I worked in a coffeehouse that was constantly tempting me. We were serving this stew for lunch, and when my mid-morning break came I took a small cup and sat down near a window to feed my hungry, sugar-starved self.

I snuck back for another, and another. I honestly can't tell you how many cups I had that day, but it was more than anyone should have eaten. Later I found out it wasn't exactly vegan [darn butter], but I turned a blind eye and kept eating. There is something about the combination of red wine, tomato paste thyme and marjoram in this stew that makes my taste buds take over all my self control. It's so flavorful, yet warm and comforting; perfect for a snowy winter day.

 

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Burgundy Mushroom Stew 

I sadly can't remember the original source of this recipe, but I think it comes from the Cafe Brenda Cookbook. I have made this vegan in the past [used oil to saute the vegetables and vegan shortening in the roux] and it turned out really well.

3 tablespoons butter
1 large onion, chopped
2 ribs of celery, diced
2 cloves of garlic, minced
3 carrots, chopped
1 red bell pepper, seeded and diced
4 cups vegetable stock
1 cup red wine
3 large potatoes, peeled and cubed
2 teaspoons dried thyme
1/4 teaspoon cayenne
1/4 teaspoon marjoram
salt and pepper to taste

roux:
6 tablespoons butter
6 tablespoons flour
3 tablespoons tomato paste

3 tablespoons olive oil
1 1/2 - 2 lbs mushrooms, quartered

In a large dutch oven saute onion in 3 tbsp butter until soft. Add garlic, carrots, celery and bell pepper. Saute until veggies are tender. Add stock, wine, potatoes and herbs. Cover and simmer over low heat.

Roux: melt 6 tbsp butter in a small saucepan. Add 6 tbsp flour and mix well. Cook for 3 minutes, stirring. Whisk in 2 cups of the simmering stew stock. Add tomato paste and stir well. Pour roux into the stew, and stir to combine. Simmer, covered, until thick, about 5 minutes.

Saute mushrooms in 3 tbsp butter or olive oil, and add to stew. Simmer stew until potatoes are done, about 10-15 minutes. Add salt and pepper to taste, serve.