Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable tricks to replicate this satisfying flavor. Mushrooms, especially Asian mushrooms like shitake, are known for their umami intensity. Mushrooms are high in compounds called glutamates. When glutamates come in contact with the taste receptors on our tongue, they are responsible for that savory, umami flavor. Dried shitake mushrooms are especially high in glutamates and I highly recommend using them in this recipe (see note at end of the recipe). Tomato paste and tamari, or soy sauce, also add to this dish’s beef-like richness. The ingredient list appears to be lengthy but it’s an easy one-pot meal that I was able to make after work. I served it over smashed potatoes but it would be delicious over polenta, brown rice, barley (my favorite), whole grain pasta or even with a big piece of whole-grain bread.