Craving the sophistication of a classic French Beef Bourguignon, but don’t have several hours to dedicate?
You’re in luck.
This rich and velvety Mushroom Burgundy takes a lot less time and will leave you licking the dish (if not your date) when you’re done.
Warning: This will take about an hour to get the desired depth of flavor, but it’s a lot of hands-off cooking, so grab yourself a good book, lean against the counter and savor the downtime while you have it.
Plus, it’s totally worth it.
Click here to view the video!
Ingredients
- 4 tbsp butter
- 4 tbsp extra virgin olive oil
- 4 cups assorted mushrooms, sliced, diced and chopped
- 1 onion, thinly sliced
- 4 carrots, thinly sliced
- 2 tbsp fresh thyme
- 2 tbsp parsley, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 1 tbsp garlic, minced
- 2 cups beef stock
- 1 tbsp cornstarch
- 1 tbsp water
- Salt
- Pepper
Instructions
Step 1
Over medium high heat, brown your mushrooms in 2 tbsp butter and 2 tbsp olive oil.
Season generously with salt and pepper.
Once golden, brown and delicious, remove from pan and set aside.
Step 2
Add remaining butter and olive oil to the pan.
Brown your carrots and onions, allowing them to get a nice roasty color before moving on.
Season generously with salt and pepper.
Step 3
Add garlic and tomato paste.
Stir to incorporate for a minute or two before adding your wine.
Simmer until wine is reduced by half.
Step 4
Add beef stock and thyme.
Bring to a boil and simmer for a good 5 minutes before adding your mushrooms back into the mix.
Step 5
Continue to simmer until sauce is thick, velvety and reduced by half.
If your sauce is struggling to thicken, go ahead and add a small amount of slurry.
(A slurry is a liquidy paste that is equal parts cornstarch and water.)
Step 6
Give your sauce a taste, adding more salt and pepper as needed.
Serve over cheesy polenta and garnish with parsley.
YUM.