From Deb Perelman
This version of boeuf bourguignon will do everything a bourguignon needs to do and will do it in time for dinner tonight. There is no beef in it. You won’t care.
Deb Perelman, author of the popular blog Smitten Kitchen and a former vegetarian who was looking for celebratory meatless mains, designed this recipe based on Julia Child’s classic boeuf bourguignon, a favorite dish of her mother’s.
There’s a fair amount of chopping and slicing up front, but by the time you start cooking, you’re nearly done. In only 30 minutes of simmer time, you get a warming and complex stew, thanks to some stand-up red wine, a few aromatics, and umami (mushrooms are loaded with it).To make the sauce richly concentrated, thick, and glossy, you don’t need to simmer all day, just swirl in a little butter and flour paste (a.k.a. beurre manié) in the last 10 minutes.
In another nontraditional but brilliant move, Perelman serves this with a spoonful of sour cream, a nod to another beefy classic: stroganoff— especially if you serve it over egg noodles, though polenta is just as good.
With my medium-size Dutch oven, I like to sear the mushrooms in a few batches so they can sizzle without steaming — this builds up a good layer of toasty residue to deglaze later.