Northern Bean and Cremini Mushroom Provencal will taste just like a beef stew without the beef. This is perfect for meatless Monday.
I have been having a huge craving for a Beef Stew, specifically Cooking Lights Beef Daube Provencal. You can check out their recipe here. I have been making this recipe every winter for years now. I look forward to it and recommend it to everyone. Alas, all good things must come to an end. We gave up red meat on the recommendations of my husband’s cardiologist. When the weather turned unbelievably cold this stew was the first thing I wanted to make. So I decided to see if I could resurrect it to fit our new food life style. Out went the beef and in came beans and mushrooms. So now, we have Northern Bean and Cremini Mushroom Provencal.
I adjusted Cooking Lights recipe a little to accommodate the beans and mushrooms and also my craving for tarragon. It worked so well! I was super duper happy. It even smelled the same. Oh joy! I walked into the house and immediately was transported back to the beef stew of yesteryear. The aroma of wine and spices was wafting through the house. I could not wait for dinner.
Now you can either go full out vegetarian/vegan with this recipe or you can cheat a little. As the only reason we are not eating red meat is because of the fat and cholesterol, we did not care if we used beef broth. It has neither. If you need a full on vegetarian/vegan meal, use vegetable broth. Whatever you do, DON’T SKIP THE WINE! The wine really is essential. If you aren’t a big wine drinker, buy a little bottle. You can buy a pack of 4 single serving bottles.
One of the things I love about a stew is the gravy. Yes, I am a gravy person. Since the gravy was going to be so delicious, I served this over my Jasmine Rice Grits. This time I used fat free milk instead of coconut milk and added some nutritional yeast for that cheesy flavor. You could use Parmesan cheese. The grits paired unbelievably with the stew. All the flavors mingled together for the best bowl of stew I have had in ages. No more beef cravings for me, for now anyway! Yippee!!
- 1½ cups dried northern beans, rinsed and soaked overnight in water then drained
- 2 tsp. olive oil
- 16 oz. cremini mushrooms (baby bellas)
- 10 garlic cloves, crushed
- 1 cup red wine
- 2 cups chopped carrots
- 12 oz bag frozen pearl onions, defrosted
- 4 cups less sodium vegetable broth or beef broth
- 1 tbsp. tomato paste
- 1 tsp. chopped rosemary
- 1 tsp. chopped tarragon or thyme
- 1½ tsp. kosher salt
- ¼ tsp. fresh ground black pepper
- Dash nutmeg
- 1 (14.5 oz can) diced tomatoes, undrained
- 1 bay leaf
- Preheat oven to 325°.
- Heat oil in a dutch oven over low heat. Add garlic and cook for about 5 minutes, or until you can smell the garlic. Stir occasionally. Using a slotted spoon, remove garlic and place in a small bowl.
- Put pot back over medium high heat. Once pot is hot, put mushrooms cap side down into the pan. You may need to do this in two batches. Do not stir. Allow mushrooms to brown on cap side, about 5 minutes. Once browned, remove mushrooms and place on a plate.
- Pour wine in the pan and scrape up any browned bits stuck to the bottom of the pan. Add garlic, beans and mushrooms to the pan.
- Add remaining ingredients and bring to a boil. Turn off the heat.
- Cover and bake for 1½ to 2 hours. Beans should be tender but not mushy. Remove bay leaf and serve.
6 servings: Calories 209 Fat 2 grams Carbs 43 grams Protein 11 grams
4 serving: Calories 313 Fat 3 grams Carbs 65 grams Protein 15 grams
Adapted from Cooking Light Beef Daube Provencal
But wait, there’s more. Check out these deliciously, healthy vegetarian recipes: