I have loved this comfort food since I lived in France as a teenager. My favorite was always to eat it with Baguette on the side to soak up all the gravy. In the past few years I have been seeing so many classic beef and vegetarian bourguignon recipes online, even a couple using chestnut mushrooms (even though the pictures usually show baby Bella or button mushrooms.) So I decided to start playing around and created a version for our family.
You can use any mushrooms you have available for this stew but, something about the texture of the Chestnut Mushroom and its ability to retain its bite in this dish makes it the superior mushroom option in my opinion.
I prepare my version of this classic French stew in a more classical French way instead of opting for the rustic approach. I recommend taking the time to properly dice your veg and make sure the prep work is 100% finished before you start cooking. We cut everything to about 1/4" cubes (small diced) except of the mushrooms which are usually torn in 1/2 - This depends on what size they are though! I have been known to tear big ones in quarters and leave small ones whole! As usual I recommend tearing the mushrooms if needed. Most Chestnut mushrooms should be a good size to leave whole. Don't forget they are the star of the show so we wouldn't want them to get lost in the stew.
Chestnut Mushroom Bourguignon
Ingredients
Makes 4 servings
¼ C Ghee (or Olive Oil) - Divided into 4 tablespoons.
1.5 Lb Chestnut Mushrooms (or any mushroom that is available)
2 Ea Large Onions - Diced (we use sweet yellow or red onions)
2 Ea Large Carrot - Diced
1 Lb Baby potatoes - par boiled (these should be bite sized, cut if needed)
4-5 Ea Garlic Cloves - Chopped
¼ C Flour
½ Bottle Red Wine (I like a good Merlot or Cab in this recipe)
4 C Chicken Stock (or Water - feel free to add powdered stock)
2 T Tomato Paste
3-4 Ea Bay Leaves
3-4 Ea Thyme Sprigs
4-5 Ea Parsley Sprigs - Chopped (For Garnish)
3 tsp 'alho & sal' (garlic salt - or 1.5 tsp Kosher)
Pepper to taste
Directions
*Before you start cooking be sure to Par-Boil your potatoes for 8-10 minutes!*
Pre heat Stew Pot or Dutch Oven on the stove top
While the pan is DRY and Hot add the mushrooms to brown in the pan, when they begin to brown add 2 tbsp of Ghee and 1 tsp Garlic Salt and stir. remove and reserve.
Add 1 T Ghee and Onion to the hot pan and begin to brown, after about 3 minutes add Carrots to brown with them.
once carrots and onions are nicely browned return the mushrooms to the pan and add last Tbl of Ghee and tomato paste to the pan. Brown the tomato paste then stir and combine.
Add the flour and stir coating the vegetables until you can't see dry flour. Add wine and bring to a strong simmer for 1-2 minutes then add your Stock, potatoes & 2 tsp Garlic Salt (or 1 tsp Kosher salt) .
Bring to a boil then immediately lower to simmer. Simmer on low with the lid on for 20-30 minutes.
Finish by garnishing with Chopped Parsley and/or stirring in a tablespoon of butter.
Serve this stew over our Garlic Rice, on top of Mashed Potatoes, or my favorite way - with a piece of Baguette on the side!
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