Mushroom-Bean Bourguignon Recipe: How to Make It

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