Mushroom-Bean Bourguignon

Name: Mushroom-Bean Bourguignon
Ingredients: 4 tablespoons olive oil, divided; 5 medium carrots, cut into 1-inch pieces; 2 medium onions, halved and sliced; 2 garlic cloves, minced; 8 large portobello mushrooms, cut into 1-inch pieces; 1 tablespoon tomato paste; 1 bottle (750 ml) dry red wine; 2 cups mushroom broth or vegetable broth, divided; 1 teaspoon salt; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 2 cans (15-1/2 ounces each) navy beans, rinsed and drained; 1 package (14.4 ounces) frozen pearl onions; 3 tablespoons all-purpose flour

"In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California..."

INGREDIENTS

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4 tablespoons olive oil, divided

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5 medium carrots, cut into 1-inch pieces

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2 medium onions, halved and sliced

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2 garlic cloves, minced

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8 large portobello mushrooms, cut into 1-inch pieces

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1 tablespoon tomato paste

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1 bottle (750 ml) dry red wine

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2 cups mushroom broth or vegetable broth, divided

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1 teaspoon salt

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1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme

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1/2 teaspoon pepper

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2 cans (15-1/2 ounces each) navy beans, rinsed and drained

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1 package (14.4 ounces) frozen pearl onions

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3 tablespoons all-purpose flour

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