Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

In '1,000 Vegan Recipes' by Robin Robertson

Ingredients Nutrition


  1. In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
  2. In a big saucepan, heat the oil over medium heat.
  3. Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
  4. Add in mushrooms and cook, uncovered, 5 minutes.
  5. Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
  6. Add in the remaining wine, beans, and salt and pepper to taste.
  7. Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
  8. While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
  9. Remove and discard the bay leaf before serving; serve immediately.
Most Helpful

Outstanding recipe and so easy to make! DH and I loved it! We thought it was really flavorful! I happened to have Earth Balance vegan margarine in the fridge so I am happy to report we made no changes to the recipe (and we felt none were needed). We did have a bit of difficulty determining if this was to be served over something. We used to serve beef bourguignon (before I went meatless) over egg noodles. This would probably work fine, but as it was I was out of them and thought that the noodles that I did use were too thick and detracted from the stew. I have leftovers, so I might just try serving with crusty bread, and even over mashed potatoes might be nice. This is going into my keeper file as I will definitely be having it again. Thanks! Made for Sun and Spice 2013

Dr. Jenny February 06, 2013

This is so delicious! I highly recommend this. I love the butter and flour technique, I've never tried that before. Thank you so much for posting, I can't wait to make it again.

sarah.provencal April 26, 2010