Mushroom Bourguignon

Okay I’ve got a thing for bourguignon.  Who wouldn’t, though?  I know I’ve already done beef bourguignon on here but I can’t get enough!  Pseudo-veggie friendly this time with mushrooms instead of beef, but there’s still beef stock in there.  Feel free to substitute vegetable stock but oh man you’re going to lose some flavor.


Mushroom Bourguignon (yields 4-ish servings)

  • 2 tbsp olive oil
  • 2 tbsp butter, softened
  • 2 lb portobello mushrooms, cut into pieces
  • 1 cup pearl onions, peeled (ps PEELING PEARL ONIONS IS A PAIN, especially without fingernails)
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 1/2 tsp thyme (1 tsp if fresh, I used dry womp womp)
  • kosher salt
  • fresh ground black pepper
  • 2 garlic cloves, minced
  • 1 cup red wine (plus more for drinking obvi)
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 1 1/2 tbsp all-purpose flour
  • egg noodles, for serving
  • sour cream, for serving
  • chopped chives for garnish

Put a pot of water on for the egg noodles and prepare per the package.

Heat 1 tbsp of the olive oil and a tbsp of the butter over high heat in a Dutch oven.


Let the butter melt but DO NOT LET IT BROWN OR BURN.  I can’t emphasize how much the nuttiness of browned butter is not welcome when not wanted.  And burned butter is like burnt popcorn and no one likes that.

Dump the mushrooms and pearl onions into the hot pan.  It’ll sizzle like hell.


Stir occasionally for 3-4 minutes, or until the mushrooms start to brown but don’t release any liquid into the pan.  Remove and set aside.


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Beef Stew

It’s winter so it’s like law of the land that us humans must consume beef stew.  Plus it’s actually cold here in Austin, it’s kind of freaky.  The Cayenne pepper and the brown sugar here make it sweetly spicy and awesomeeee.  You could also add turnips orrrr mushrooms ’cause that’d be dandy.

Beef Stew (fo four)

  • 1 lb stewing beef
  • olive oil (at least 2 tbsp)
  • 1 tbsp butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 1/2 cups beef broth
  • a few shakes of Worcestershire sauce
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp all-spice
  • 1 tsp brown sugar
  • 1/2 tsp white sugar
  • 1 tsp Cayenne pepper (or less if you don’t like it a little spicy)
  • 1 tsp dried oregano
  • kosher salt
  • ground black pepper
  • 1 tsp lemon juice
  • some red potatoes
  • 3 carrots, peeled and cut into a dice
  • 3 ribs celery, diced
  • 1 tbsp cornstarch
  • 2 tbsp water

Smother your beef with salt and pepper.  Heat the oil over medium-high heat.  Then add the butter and once it’s melted (careful not to brown it) start browning the beef in batches.


Keep going…


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Boeuf Bourguignon

On the eve of my first day of culinary school, I wanted to make something as an ode to my grandmothers who are definitely inspirations for my cooking.  I wish I had more time with them so I could learn all of my Nana’s Italian home cooking and my Grandma’s French food and pastries.  This is also a classic Julia Child dish and I grew up watching her too, so here’s to them.  This is again another one of Rachel Khoo’s dishes, from her “Little Paris Kitchen”.

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Boeuf Bourguignon

  • 2 lb stewing beef
  • 1 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 2 strips of bacon, cut into cubes
  • 5-6 shallots (or a bunch of those tiny onions)
  • 2 cloves of garlic, smashed flat
  • 1 bay leaf
  • a few sprigs of thyme
  • a sprig of rosemary
  • a few cloves
  • parsley
  • peppercorns
  • 2 cups red wine (I used Pinot Noir bc its my fave)
  • 1 1/4 cups water
  • 1 tbsp tomato paste
  • a pinch of sugar

Start by heating the vegetable oil in a dutch oven over high heat.  In the mean time, sprinkle and toss the meat with the flour.  Here’s half of my meat batch:

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Start browning your meat in batches.

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Remove all the beef, and add the bacon, scallions, and garlic.  Let the bacon brown up for a minute or two, then add in thyme, bay leaf, rosemary, cloves, a few stalks of parsley, and peppercorns.

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