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Portabella Bourguignon

Smoky bacon adds an extra kick to this rich stew, which gets a veggie boost by replacing beef with meaty portabella mushrooms.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
168 calories per serving


> 3 slices Nature's Promise Free from Smoked Thick Cut Uncured Bacon
> 5 medium portabello mushrooms
> 1/2 cup  diced onion
> 1/4 cup diced carrots
> 1 tbsp minced garlic
> 2 tbsp fresh thyme leaves
> 2 tbsp tomato paste
> 2 tbsp flour
> 3/4 cup red wine
> 1 1/4 cups beef broth


Finely dice the bacon. Cut the mushrooms into 1-inch chunks. In a large Dutch oven or heavy-bottom pot, cook the bacon on medium-high 5 min., until browned and crispy, stirring often. With a slotted spoon, transfer bacon to a paper towel-lined plate.
To the bacon fat, add the onions and carrots. Reduce heat to medium and cook 5 min., until golden, stirring occasionally. Add the mushrooms, garlic, thyme, and tomato paste. Cook 2 min. Add the flour and cook 1 min., stirring.
Stir in the wine, scraping up any bits at the bottom of the pan. Heat to a boil and reduce heat to simmer. Cook 2 min., until slightly thickened. Stir in the beef broth. Simmer 8 min., until mushrooms are tender and sauce has thickened. Top with bacon.


Serve over curly egg noodles and garnish with chives.

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