This generous and robust French stew is a variant of the original Beef Bourguignon, which has received cult status as one of the most popular red wine based French stews in history. Made with a variety of mushrooms and no meat, this version is lighter yet still packs the punch of a quintessential bourguignon. Served with fluffy mashed potatoes and a classic Bordeaux-inspired red blend such as the 2022 La Motte Millennium, it is elegant winter fare.

Ingredients: (serves 6)

30 ml (2 Tbsp) olive oil

30 ml (2 Tbsp) butter

500 g baby onions or shallots, peeled and quartered

2 large carrots, peeled & sliced

about 800 g mixed whole mushrooms (brown, portabellini, shiitake, shimeji, oyster, etc), halved/sliced if very large

leaves of 4 sprigs thyme, woody stalks discarded

2-3 cloves garlic, finely chopped

30 ml (2 Tbsp) tomato paste

15-30 ml (1-2 Tbsp) cake flour

1,5 cups dry red wine

1 cup vegetable stock

salt & pepper, to taste

a handful of Italian parsley chopped, to serve

cooked mashed potato, to serve

Method:

In a large heavy bottomed pot, heat the oil and butter over moderate heat. Add the onions and carrots and fry until soft but not brown. Add the mushrooms and thyme and continue to fry until the mushrooms soften (about 10 minutes), stirring often. Add the garlic and fry for another minute, then add the tomato paste and flour and stir well. Add the wine and stock, stir to loosen any sticky bits on the bottom, them season with salt & pepper and bring to a simmer. Cook with a lid on over low heat for about 25-30 minutes, stirring now and then. Taste and adjust seasoning if needed. Serve warm on mashed potatoes, scattered with chopped parsley.