In the world of vegan eats, Beef Bourguignon becomes "Beans Bourguignon" (page 253), a remarkable transformation in my opinion. Originating in
(the word bourguignon means "as prepared in "), this
delicious stew always includes red wine (of course) and usually mushrooms, as
well as other vegetables and seasonings. This particular recipe uses shallots, mushrooms,
carrots, and tomatoes, with dark red kidney beans taking the place of beef. Deliciously
seasoned with garlic, bay leaf, and thyme, this is a dish of simple ingredients
that meld together for taste perfection. Initially I was stumped on how to work
around the step calling for adding kneaded little balls of margarine and flour to
the simmering pot, which seems to be a fancy way of thickening the stew. My
solution was to shake ¼ cup water and 2 tablespoons of flour in a jar until
very smooth, and add that to the simmering pot instead. Great results! The stew
thickened, and with no added fat. Serve this with crusty French bread to dip
into the delicious broth. Bon appétit! Burgundy
"Keeping it McDougall Friendly" checklist:
ü Omit the oil when sautéing the veggies, and use a bit of sherry, water, or broth instead, and/or a nonstick soup pot.
ü Instead of making the "kneaded butter", put ¼ cup water and 2 tablespoons flour in a jar with a lid, and shake vigorously until all the lumps are gone. Add this slowly to the simmering pot, and stir until the stew is thickened.