Mushroom-Bean Bourguignon

• 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

1. In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan.
2. In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining oil and mushrooms.
3. Return mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes.
4. Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

olive oil, carrots, onions, garlic, portobello mushrooms, tomato paste, red wine, mushroom broth, salt, thyme, pepper, navy beans, onions, allpurpose

Taken from www.tasteofhome.com/recipes/mushroom-bean-bourguignon/ (may not work)