Mushroom Bourguignon
Deeply browned mushrooms and pearl onions simmered in red wine with thyme, garlic and a touch of tomato, finished with butter for a glossy, rich vegetarian stew.
Nutrition per serving
about 1 cup stew- Net carbs
- 9.5g
- Calories
- 231kcal
- Protein
- 6.5g
- Fat
- 15g
- Total carbs
- 12 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegan: Olive oil replaces all the butter, so the stew is fully plant-based; the wine and tamari keep it rich and savory.
- Use the extra olive oil wherever the recipe calls for butter while cooking, and skip the butter at the end — the xanthan gum alone gives the sauce its gloss.
Classic beef bourguignon: The French original: chunks of beef chuck and bacon braised in the wine for hours, with the mushrooms and pearl onions added near the end.
- Cook the bacon in the pot until crisp, then brown the beef in the bacon fat in batches. Brown the mushrooms next and set everything aside.
- Make the sauce as written with the beef broth, return the beef and bacon (not the mushrooms), cover and simmer gently 2–2½ hours, until the beef is fork-tender. Add the mushrooms and onions for the last 25 minutes, then finish as written.
- Mushrooms
- Stew
- To finish
- Nice to have (optional)
- Mushrooms
- Stew
- To finish
-
2 tbsp butterleave out - Nice to have (optional)
- Mushrooms
- Stew
- To finish
- Also add
- Nice to have (optional)
Estimated cost $12.05 for 4 servings ($3.01 each) · how we estimate
Instructions
-
Heat the oil and 1 tablespoon butter in a Dutch oven over medium-high heat. Add half the mushrooms and leave them undisturbed for 3–4 minutes, then stir and cook 2–3 minutes more, until well browned and their liquid has evaporated. Transfer to a bowl and repeat with the rest, seasoning with the salt.
-
Lower the heat to medium and add the second tablespoon of butter, the pearl onions and carrot. Cook 5 minutes, until the onions are golden in spots. Stir in the garlic and tomato paste and cook 1–2 minutes, until the paste darkens.
-
Pour in the wine, scrape up the browned bits and simmer 3–4 minutes, until reduced by about half. Add the broth, tamari, thyme and bay leaves and return the mushrooms with any juices.
-
Simmer uncovered 20–25 minutes, stirring occasionally, until the sauce has reduced and the pearl onions are tender.
-
Remove the thyme stems and bay leaves. Sprinkle the xanthan gum over the surface while stirring and simmer 1 minute, until glossy. Off the heat, stir in the cold butter and season with pepper and more salt to taste.
-
Ladle over cauliflower mash and scatter with parsley.
Tips for success
-
Brown the mushrooms in batches and don't stir too soon. Crowded, constantly stirred mushrooms steam and turn gray instead of golden and meaty. - Frozen pearl onions are already peeled and save a fiddly job. Pat them dry so they brown rather than steam.
- Use a wine you would happily drink; Pinot Noir is the traditional Burgundy grape. The tamari adds savory depth without tasting of soy.
Nice to have, not needed
- A Dutch oven browns the mushrooms and simmers the stew in one pot — any wide, heavy pot works.
- Mixing in a few shiitake or oyster mushrooms gives a deeper, woodsier flavor — all cremini is delicious too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm in a saucepan over medium-low heat, stirring, or microwave about 2 minutes; add a splash of broth if the sauce has thickened.
Prep tip: Like any stew it tastes better the next day — make it ahead and cook fresh cauliflower mash to serve.
Refrigerate up to 4 days or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosVegan
DietOlive oil replaces all the butter, so the stew is fully plant-based; the wine and tamari keep it rich and savory.
- butter → extra olive oil
- no butter
9.5 g net · 191 kcal · 6.4 g protein · 11 g fat · ≈$3.02 per serving (same net carbs as the original)
Classic beef bourguignon
ProteinThe French original: chunks of beef chuck and bacon braised in the wine for hours, with the mushrooms and pearl onions added near the end.
- vegetable broth → beef broth
- + 1½ lb boneless beef chuck
- + 4 slices thick-cut bacon
9.6 g net · 721 kcal · 47 g protein · 51 g fat · ≈$8.02 per serving (+0.1 g net carbs vs the original)
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