Mushroom Bourguignon

This wonderful stew has all the flavors of Julia Child’s boeuf bourguignon, but none of the cruelty! This was my first time making it since going vegan and I am very pleased with how it turned out. It is so satisfying with mashed potatoes and peas, and I will definitely be making it again! This recipe makes a big batch but it freezes beautifully. Here are the ingredients you will need to make it:

Preheat your oven to 400 degrees Fahrenheit. Spray a roasting pan with nonstick spray, then cut up your mushrooms. I used baby bella mushrooms and they were a variety of sizes. I removed the stems and added them to the pan with the smallest mushrooms. Then I cut the medium sized mushrooms in half and the larger ones in thirds or quarters:

Melt the vegan butter and pour it over the mushrooms:

Sprinkle half of the Magickal Seasoning Blend over them, then toss to mix well:

Roast the mushrooms for 35 to 40 minutes at 400 degrees Fahrenheit. They should be browned and there should not be a lot of juice left:

Add the red wine, Tamari, and vegan Worcestershire to a large soup pot:

Add the rosemary, thyme, mashed roasted garlic, nutritional yeast, bay leaf, and the rest of the Magickal Seasoning Blend. Mix to combine:

Add the roasted mushrooms with any juice left in the pan:

Drain the diced tomatoes and add them as well:

Add the pearl onions, baby carrots, and “beef” broth:

Stir well:

Cover the pot and bring the stew to a boil. Stir every 10 minutes until it boils. Reduce the heat and simmer for an hour until the carrots are just tender. Stir every 15 to 20 minutes while simmering.

Remove about 1 1/2 cups of broth to a mixing bowl and add a few ice cubes to cool it down.

Whisk in the flour until it is a smooth slurry:

Mix the slurry into the stew:

Bring back to a low boil, and cook until the gravy is thickened. This will take about 10 to 15 minutes:

Serve as desired. I love it with mashed potatoes and peas!

Enjoy!