In the recipes they use the same dish for stove top and oven. If you have one of those cast iron pans that would work great. I don't so I transfered to a casserole dish with no problems.
I actually used two different recipes and combined to make this. They can be found here and here.
Basically, it ended up looking like this:
1 Onion, diced
1 pound crimini mushrooms, generously sliced
1 portobello cap, generously diced
4 medium sized carrots, generously sliced
1/2 stick butter, unsalted
1 1/2 cups Vegetable broth
1 cup red table wine
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 teaspoons dried parsley
1/2 tsp Herbes de Provence
3 cloves of garlic, minced
1 tablespoon tomato paste
1 bay leaf
1 tablespoon flour, for a roux if needed
Preheat oven to 350º.
In an ovenproof and stove top friendly casserole, melt butter over medium heat. When melted, add onions. Cook over medium heat until browning, about 10-12 minutes. Butter will also brown, this is ok.
Add generously sliced mushrooms to onions. I cut jumbo mushrooms in thirds and halved regular sized ones. Stir to coat. Saute 5-7 minutes, until brown.
Add carrot. Then add ground pepper, herbs and garlic. Stir and saute another 2-3 minutes.
Add wine and bay leaf Let wine come to a simmer.
Once wine is simmering add Veg stock. Let come to a simmer again. Add tomato paste. Stir to combine and bring to a simmer again.
Let simmer for 5 minutes. In this time put 1 tablespoon flour in a bowl and add broth from pan to make a roux. Return roux to pan to thicken. Incorporate.
Taste. What do you think? Depending on your stock, it may need salt. Add a pinch if necessary.
Place a sprig of fresh or dried thyme on top of bourguignon and cover pan. Put in pre-heated oven for :30 minutes. Serve immediately! Make sure to take your bay leaf out!
We served it on top of eggs noodles and with french bread covered in butter. :X