Long before Julie & Julia, I was a fan of Julia Child. As a very young girl, I would watch her shows on public television with my mom. I even called myself Julie the Child. As a young woman, I received my very own copy of Mastering the Art of French Cooking. Unlike Julie Powell who cooked her way through the entire book, I have only made the boeuf bourguignon (did I spell that right?) and mayonnaise. The boeuf bourguignon is what my Aunt Jane prepares every Christmas Eve, and it is a dish which holds a special place in my heart. It is what inspired me to make this Mushroom and Vegetable Stew in the Instant Pot®. I did not even have burgundy wine, but I did have pearl onions, tons of mushrooms, and a desire to create a beef-less stew for dinner. It had the essence of boeuf bourguignon (now I am just having fun typing it) and was perfect for a chilly night.
Traditional boeuf bourguignon simmers for hours. My mushroom vegetable stew cooks in a fraction of the time. I am able to brown my mushrooms and deglaze with wine right in the pot, using the saute function. I love when everything cooks in one pot. The cook time under pressure is only 5 minutes, and because of the starchy potatoes, no additional thickeners are needed. It is completely gluten-free. This is a perfect dish for all sorts of eaters. Even my meat-eating husband honestly couldn't tell there wasn't any beef until he had taken a few bites. This mushroom and vegetable stew would be delicious over warm, creamy polenta, or even noodles.
Mushroom and Vegetable Stew
2 teaspoons olive oil
1 lbs. mushrooms, sliced
10 oz. pearl onions (if fresh, follow package directions for peeling)
2 carrots, peeled and chopped
3 starchy potatoes, peeled and diced into 1/2 inch pieces (I used russet)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup red wine
1 cup water
1. Heat oil in the Instant Pot® until shimmering, using the saute function. Add mushrooms and saute until browned and all the liquid has evaporated. This could take 10-12 minutes, depending on your mushrooms.
2. Add the onions, carrots, potatoes, and tomato paste. Stir to coat. Deglaze with red wine.
3. Add remaining seasoning and water. Set the Instant Pot® to manual - high pressure, making sure the valve is in the sealing position. Adjust the time for 5 minutes. When finished, do a quick pressure release by turning the valve to venting. Set the pot to saute, and allow the sauce to thicken for an additional 2-3 minutes. Serve over polenta or noodles.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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