Create the Marinade: In a large bowl, combine the red wine, tempeh cubes, chopped onion, diced carrot, chopped garlic, 1 Tbs / 15 ml (0.5 fl oz) of the olive oil, herbes de Provence, and the bay leaf.
Stir to combine, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Strain and Reserve: Set a fine-mesh strainer over another bowl.
Pour the marinade mixture through it to separate the solids from the liquid. Be sure to reserve the red wine marinade for later.
Sauté and Build Flavor: Heat the remaining 2 Tbs / 30 ml (1 fl oz) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the strained tempeh and vegetables.
Cook, stirring occasionally, for 5-7 minutes until the tempeh is nicely browned on all sides.
Deglaze and Simmer: Stir in the balsamic vinegar, then add the tomato paste and cook for 1 minute more, stirring constantly.
Pour in the reserved red wine marinade, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits.
Reduce heat to medium-low, cover, and simmer for 30 minutes, or until the carrots are tender, stirring occasionally.
Add a splash of water if the stew seems too dry.
Add Mushrooms and Finish: Stir in the sliced shiitake mushrooms and ¾ cup / 180 ml (6.1 fl oz) of water.
Continue to simmer, uncovered, for another 10 minutes until the mushrooms are tender.
Remove the bay leaf and season generously with salt and pepper to your taste.
Garnish and Serve: Ladle the hot bourguignon into bowls.
Garnish with fresh parsley and serve immediately over creamy mashed potatoes, rice, or with crusty bread.
While shiitakes provide a wonderful umami flavor, feel free to use a mix of mushrooms. Cremini, portobello, or even oyster mushrooms would be delicious additions.
