Burgundy Stew

Burgundy stew is an inexpensive French dish. In the traditional version, beef is braised in red wine and flavored with seasonings and vegetables. This delicious plant-based version is filled with nutritious carrots, potatoes, and mushrooms.   

Prep time:  10 minutes

Cook time: 20 minutes

Serves: 4


  • 1 Gravy Starter Pack
  • 1½ cups water
  • 1 medium onion, diced
  • 12 ounces mushrooms, sliced
  • 2 carrots, diced
  • ½ cup dry red wine
  • 2 teaspoons balsamic vinegar
  • 1 medium potato, diced
  • 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste


  1. In a medium bowl, whisk the Gravy Starter Pack and water until the lumps are completely dissolved. Set aside.
  2. In a large pot, sauté the onions, mushrooms, and carrots in the red wine and balsamic vinegar over medium-high heat until tender, about 3-5 minutes. Add the potato, tomatoes, tomato paste, and gravy mixture and simmer over medium-high heat until the mixture becomes bubbly and thickened. Reduce the heat to low and simmer for 15 minutes or until potatoes are fork-tender. 
  3. Serve warm with whole grain bread. 

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