Vegan Beef Bourguignon

• Vegan

• Produce

  • 5 Bay leaves
  • 8 cups Cremini mushrooms
  • 6 cloves Garlic
  • 6 Portobello mushrooms
  • 3 Red onions
  • 1 tsp Rosemary, dried
  • 1 tsp Thyme, dried
  • 3 1/2 cups Tomatoes, canned

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 6 1/2 tbsp Flour
  • 1/2 tsp Sea salt
  • 1/2 tsp White pepper

• Beer, Wine & Liquor

  • 4 cups Red wine, dry

Found on cearaskitchen.com

Description

Ingredients

• 3 red onions, chopped
• 6-8 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp dry mustard
• ½ tsp white pepper
• ½ tsp sea salt
• 8 cups cremini mushrooms, chopped
• 4 cups dry red wine*
• 3½ cups canned chopped tomatoes (796 ml/28 oz)
• 5 bay leaves
• 6 portobello mushrooms
• 6½ tbsp flour

Directions

• Over medium-high heat, in a large cast iron pot (dutch oven), sauté onions and garlic with a couple splashes of water (or oil) until translucent. Add the spices (rosemary, thyme, dry mustard, white pepper and sea salt) to the pot, continuing to sauté the onions for a few minutes until the spices are fragrant.
• Add the cremini mushrooms and sauté with the onion and spices for five minutes.
• Add the red wine, chopped tomatoes and bay leaves. Cover and bring to a light boil. Turn down the heat to low and leave to simmer on the stove for 2 -3 hours, stirring every half an hour or so.
• Pre-heat the oven to 400F/205C. In the final hour of cooking, remove the bottom of the portobello mushrooms and slice in thick steak-like strips. In a large ziploc bag, toss the portobello mushrooms in 3 tbsp of flour.
• Place the mushrooms on a lined pan and sprinkle with salt and pepper. Roast for 15-20 minutes in the oven until slightly crispy.
• While the mushrooms are roasting in the oven, carefully scoop out 1 cup of the stew and add to a medium size bowl. Add the remaining 3½ tbsp of flour to the bowl with the stew. Whisk together the flour and stew together until completely smooth. Add the flour-stew mixture back into the pot while whisking rapidly. Add the roasted portabello mushrooms to the pot.
• Simmer the Vegan Beef Bourguignon for the final half hour. Serve over pasta, potatoes or rice. I love serving this with my Crusty Easy Artisanal Bread.