Beans Bourguignon

READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
  • In a big saucepan, heat the oil over medium heat.
  • Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
  • Add in mushrooms and cook, uncovered, 5 minutes.
  • 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.
  • Add in the remaining wine, beans, and salt and pepper to taste.
  • Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
  • 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.
  • Remove and discard the bay leaf before serving; serve immediately.
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