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Nothing says comfort quite like this rich and hearty stew served over creamy mashed potatoes. The best part is, you can learn this recipe quicker than you can learn to spell Bourguignon!

You will need

Serves 4

  • Olive oil or vegan butter, as needed for cooking
  • 800g mushrooms, cut into 1-inch chunks
  • 250g shallots, whole peeled with ends removed
  • 2 large carrots, chopped
  • 1 ½ cup dry red wine
  • 1 cup vegetable stock
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • Small bunch of fresh thyme
  • 3 bay leaves
  • Salt and pepper, to taste
  • Chopped parsley, for serving

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15 mins to prep

45 mins to cook

  1. Step 1

    Heat the oil or butter in large pan over high heat. Cook mushrooms until they are slightly charred and remove. If your pan is too small, cook the mushrooms in 2-3 batches. You don’t need to clean your pan after cooking the mushrooms.

  2. Step 2

    Reduce the heat to medium and add more oil or butter to the pan. Sauté the shallots and carrots until charred. Add the garlic and cook for 1 minute.

  3. Step 3

    Increase the heat to high. Add the wine, stock, tomato paste, flour, thyme and bay leaves. Boil the mixture for 10 minutes, then add the mushrooms. Reduce the heat to medium low and cook the bourguignon for 20-30 minutes. The bourguignon is ready when the vegetables are tender and the sauce has thickened.

  4. Step 4

    Serve with mashed potato, noodles, polenta or with crusty bread.

Hot tip!

Got leftovers? Store in an airtight container in the fridge overnight to allow the flavours to continue to develop.

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