Slow Cooker Beans & Mushrooms Bourguignon


Well, the young men from Up with People stayed with us until Monday morning. Because Carlos is vegetarian and we were going to be out at the Up With People performance until 6:45 or so, we made this terrific slow-cooker stew on Sunday night. I’ve made it many times before and I love it.

The guys were terrific in their performance. Don and I really enjoyed it. Carlos, who was the quiet one at home, turned out to be the most demonstrative in the performance. That was quite a surprise. Dillon was polished in his performance and we enjoyed that, too!

Carlos is from Sacramento, California, and Dillon is from Aberdeen, South Dakota. It was fun having them here for the week. They are still in the area doing a public service project. I am hopeful they will keep in touch, and I expect Dillon to do that. He is already my Facebook friend.

Carlos Gutierrez (left) and Dillon Mielke (right)

Carlos Gutierrez (left) and Dillon Mielke (right)

Bouef-less Bouef Bourgnignon
(Beef-less Beef Burgundy)
Serves 8

 
 
 
 

Beans & Mushroom Burgundy

This slow-cooker recipe makes an amazing, filling meal.

 

12 shallot
8 ounces of baby carrots
3 garlic cloves, minced
4 T olive oil
1 small can tomato paste
1/2 tsp dried thyme
2 bay leaves
1 & 1/2 cup water
2 vegetable bouillon
1 cup dry red wine
2 15.5-ounce cans of kidney beans, drained and rinsed
Salt & Pepper to taste
8 ounces white button mushrooms, quartered
8 ounces baby portabella mushrooms, quartered

Blanch the shallots in boiling water for about 5 minutes. Drain and peel the skins off the shallots. Heat 2 T oil in a skillet. Add the onions, carrots and garlic and when the vegetables are a little brown and starting to get tender, remove them from the heat.  Transfer the vegetables to a 4- to 6-quart slow cooker (sprayed with Pam). Add all the remaining ingredients except the mushrooms. Stir and cook in the slow cooker on low for 6-8 hours.

Saute the mushrooms in the skillet with 2 T olive oil until they are soft and turning brown. As Julia Child said, “The secret to good mushrooms is: don’t crowd the mushrooms.”  Set the mushrooms aside; stir mushrooms into the stew about 20 minutes before you plan to serve the stew.

Serve with cornbread or a nice crusty bread and a glass of red wine.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Casseroles, Entrees or Main Course, Hearty food, Lunch, Side Dishes, Slow Cooker, Stews, Supper, Type B, Uncategorized, Vegetables, Vegetarian and tagged , , , , , , . Bookmark the permalink.