A hearty and rich cold weather comfort food made with red wine, herbs, beans and mushrooms.
Accompany with mashed potato, wilted spinach or toasted crusty bread to mop up the juices.
Looking for more vegetarian slow cooker recipes?
Ingredients
600 grams swiss brown mushrooms, halved if large
3 x 400g canned butter beans, drained, rinsed
8 shallots (200g), halved
4 cloves garlic, crushed
2 dried bay leaves
6 sprigs fresh thyme, plus extra small sprigs to serve
1½ cups (375ml) dry red wine
410 grams canned tomato puree
Method
1. Place mushrooms, beans, shallots, garlic, bay leaves, thyme, wine and puree in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
2. Discard bay leaves and thyme; season to taste. Serve bourguignon topped with extra thyme.
Accompany with mashed potato, wilted spinach or toasted crusty bread to mop up the juices.
Note
Related
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