This time of year Maggy, Sharon, and I love warm stews. There was a time when we wouldn’t give a thought about making a big pot of beef, lamb, or pork stew. We still do–I made lamb shanks this past weekend–but less frequently. We’re always looking for creative ways to cut our meat consumption. Bean Bourguignon is just that–a twist on a classic.
We use all of the familiar beef bourguignon flavorings–red wine, garlic, onion, mushrooms, and thyme. Instead of searing up three pounds of beef shoulder, we sub in white beans and a mere six ounces of prosciutto. It’s very satisfying–meat as flavoring rather than the focus.
Give it a try. You’ll still want to make the classic beef bourguignon on a lazy weekend, but in the meantime here’s a great weeknight (almost meatless) option.
- 3 tablespoons olive oil
- 1 package (10 ounces) baby bella mushrooms, quartered if medium, cut into sixths if large
- Salt and freshly ground pepper
- 1 medium-large onions, chopped
- 6 ounces thinly sliced prosciutto, minced
- 3 large garlic cloves, minced
- 1 teaspoons dried thyme leaves
- 2 to 3 bay leaves
- ¼ cup flour
- 1 cup dry red wine, such as Cabernet Sauvignon, burgundy or merlot
- 2 cups vegetable or chicken broth
- 3 cans white beans, drained
- ½ cup chopped fresh parsley
- Heat 2 tablespoons of oil in a large soup kettle over medium-high heat. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, seasoning with salt and pepper towards the end of cooking, 6 to 8 minutes. Transfer to a medium bowl and set aside. Add remaining 1 tablespoons oil and onions; saute until translucent, 4 to 5 minutes, adding prosciutto, garlic, thyme, and bay leaves about halfway through.
- Stir in flour and then whisk in wine, broth, mushrooms, and beans; bring to a boil then reduce heat to low; cover and simmer to develop flavors, about 20 minutes. Stir in parsley and serve.