Julia Child inspired lentil-kidney bourguignon

Neither of us have ever eaten boeuf bourguignon, but it sounds cozy and we love stew and Julie & Julia, and so on.  The Cinnamon Quill came up with an amazing adaptation for boeuf bourguignon, sans boeuf, which I was about to make until I realized how many steps were involved, and now many ingredients I didn’t have (dates, pearl onions, lots of wine). In true Beans, Figs and Katz fashion, I put this LARGE stew together.

1/2 TBL Earth balance

1/2 TBL olive oil

2 onions, sliced thinly

3 carrots, sliced

5 garlic cloves, minced

2 sweet potatoes, chopped into bite sized piececs

2 bay leaves

1 TBL tomato paste

1/2 TBL molasses

1 TBL balsamic vinegar

1 tsp turbinado sugar

2 bouillion cubes

1/2 tsp thyme

1/2 tsp rosemary

2 tsp paprika

1 tsp parsley

2 cups red wine (that’s all I had in a leftover container in the fridge. You could add more)

1/2 cup walnuts, chopped

1.5 cups lentils

1 15oz. can kidney beans (with liquid)

1 TBL tamari

water to cover

salt and pepper to taste

Mushroom Sauce–to be added later

1 pound mushrooms, sliced

another 1 TBL tamari

additional 3 garlic cloves, minced or garlic powder

1 cup water

Yes, this is a ridiculous number of ingredients. In a stock pot, heat olive oil and Earth Balance, then saute oninions, garlic, and carrots on medium heat until the onions turn slightly mushy, about 15-20 minutes. Stir occasionally, and work on your other prep in the mean time. Add the remaining ingredients, except the mushroom sauce. Add water to cover and bring to a boil. Cover and reduce heat to simmer. Stir occasionally and cook 20 minutes. (Add a little more water if needed.)

Meanwhile, in a small pot, saute mushrooms in a small amount of Earth Balance until they release their juices, about 5-7 minutes. Add tamari and garlic. Cook another 5 minutes or so. Add water to cover (approximately 1 cup), bring to a boil, then reduce to simmer for another 5 minutes.

Pour the mushroom sauce into the large pot and stir. Bring to a boil and then cover to simmer again, about 10 minutes.

Pour stew into a dutch oven (or two smaller baking dishes with covers), and bake at 325 for an hour or so. Add more wine or broth if needed.

Advertisements

One thought on “Julia Child inspired lentil-kidney bourguignon

  1. Wonderfully done; I bet this is every bit as good as a slightly more complex version! I also like the addition of sweet potatoes–very creative. I bet the sweet potatoes played well off the other sweet ingredients. I hope you enjoyed! And thanks for the link-back 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s