This plant-based version of the classic French stew, Beef Bourguignon is simply delicious.
Steps
1
Preparing Your Mise en Place & Starting the Dish
Ingredients
2 tbsp grapeseed oil
1 1/2 tbsp non-dairy butter
1 (9-oz) pkg Gardein Beefless Tips
sea salt, to taste
black pepper, to taste
1 cup Portobello Bacon, diced
2 cloves garlic
2 medium onions
2 large carrots
To make the Beefless Bourguignon, first gather and prepare your mise en place.
To start the dish, heat a large deep-fry pan or an enamel cast iron pan over medium-high heat. Then add the oil and butter, followed by the beefless tips. Season with salt and pepper and let cook for 3 or 4 minutes, or until the tips are nicely browned. Remove the beefless tips and set aside while you cook the Portobello Bacon.
Cook the mushroom bacon for a few minutes or until it starts to turn a nice golden brown. Remove and set aside.
Next, heat the pan over medium heat and add the remaining oil, followed by the onions. Season the onions with a bit of salt and pepper and continue to cook until golden and translucent. Next add the garlic and cook for another 30 seconds or so, then add the carrots and let cook for a few more minutes.
2
Cook the Dish
Ingredients
1/4 cup all-purpose flour
2 tbsp tomato paste
2 1/2 cups full-bodied red wine
2 1/2 cups stock*
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
Once the carrots have cooked slight, add the flour and stir to coat the ingredients in the flour. Next add the tomato paste and cook for another minute or so. Next, deglaze the pan with 1/2 cup of the red wine. Add about another cup or so of the red wine and about a cup or so of the dark vegetable stock. Stir to combine the ingredients and bring back up to a simmer. The exact amount of liquid added will ultimately depend on how much flour was used. Basically you want to add equal amounts of red wine and dark stock, until you reach a nice sauce-like consistency.
Next add the reserved mushroom bacon, followed by the bouquet garni. Let this simmer for 20 to 30 minutes, or until the raw flour taste has cooked out and the carrots are tender.
*To create stock with a darker color, add about 4 oz fresh shiitake or 1 oz dry shiitake, or 4 oz portabellas with the gills, to the Basic Vegetable Stock, https://rouxbe.com/recipes/5315-basic-vegetable-stock.
3
Finishing the Dish & Serving
Ingredients
1 recipe Braised Onions
1 recipe Sautéed Mushrooms
sea salt, to taste
freshly ground black pepper, to taste
To finish the dish, add the reserved beefless tips and gently stir to combine. If the sauce seems a bit too thick, add a touch more stock to thin it out.
Lastly, remove the bouquet garni and add the Sautéed Mushrooms and Braised Onions and gently fold them into the stew. Once everything has fully heated through, taste one last time before seasoning before serving.
This Beefless Bourguignon is spectacular served with steamed green beans or Sautéed Green Beans and Pommes Parisienne. However, a variety of other sides, from mashed potatoes to a nice green salad, would also pair well with this delicious stew.
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John, this is a bit of a challenge... Most vegan 'nugget' products are intended to mimic chicken. But, take a look at Beyondmeat.com and Quorn.us. Also, you might consider the follow seitan brisket recipe; you can shape the seitan into 'beef tips'.
https://rouxbe.com/recipes/5329-bbq-glazed-seitan-brisket
Hello Karlie,
For a dark stock, the stock is usually reduced a bit. This sauce will be on the darker side dependant on the red wine and the stock used, with a home stock giving you wonderful results if you have the chance. I have often found a rich mushroom stock to have great depth of flavor as an option as well. Enjoy, Brian
Very frustrating to find a recipe that I really would like to try, but as is so often the case, some of the ingredients are not available in Europe. In this case the Gardein Beefless Tips
The culinary course is sold internationally, not exclusively Canada and U.S.A. Therefore it would be helpful if Rouxbe with their considerable professional experience could suggest what to use as an alternatives to some of these named brands.
Mary
Mary, Gardein Beefless Tips are made of primarily vital wheat gluten and a few flours--Kamut/Khorasan, amaranth, millet, and quinoa. Please look for a similar product marketed in your area. Eric
This sounds like a wonderful recipe. Would the Mushroom and Nut Ground "Beef" work in this recipe? In The Netherlands the Beefless Tips are not sold. But even if they were, I do not care for overly processed shop alternatives and enjoyed making this "Beef" during the course.
Myra: my colleague Eric had a great idea with the following recipe: "Also, you might consider the follow seitan brisket recipe; you can shape the seitan into 'beef tips'. https://rouxbe.com/recipes/5329-bbq-glazed-seitan-brisket " The seitan recipe here on Rouxbe is the perfect substitute. His suggestion would be my go-to. The seitan recipe makes a lot of food, so you can use it for many other dishes. Let me know how this works for your. Thanks for writing, Char
Would love a good recipe for plant-based dark stock. I went with an improvised one based on 'basic vegetable stock' (https://rouxbe.com/recipes/5315-basic-vegetable-stock) but with roasting the vegetables before adding them to the pot. The stock worked fine, but was a bit on the sweet side.
Hi Ivan: I enjoy this recipe: https://rouxbe.com/recipes/5315-basic-vegetable-stock And, sometimes for flavor and color, I will add shiitake mushrooms or mushroom powder. Hope this helps. Thanks for writing. Cheers, Char
I noticed many people asking for a darker soup stock. I often make a vegan version of Irish stew, which is quite dark in colour. When I make it from scratch at home, I use soup stock, but also a spoonful of Marmite. I know the flavour of Marmite might not be to everyones liking, but I personally love it, and it's vegan. Also, in some cases, I also use a bit of dark miso paste (when I do, I add less salt to the soup). Both add a nice umami flavour and that dark, rich brown colour.
This was DELICIOUS!!! I made it today for Easter dinner. Oh my gosh, the depth of flavour, WOW worth every minute spent in preparation. I have made a number of plant based bourguignon recipes in the past, but this one is the absolute best!! I’ll be serving this to company for sure!!!
Eric W • Rouxbe Staff •Oil facilitates browning of foods; it carries flavors throughout a dish; and oil adds some mouthfeel to the dish.
John P •We can't source the Gardein Beefless Tips in Brisbane, Australia. Do you have any recommended substitutes?
Karlie K •What makes the stock dark? Every store-bought veg stock I've gotten has been lighter.
Brian S •Hello Karlie, For a dark stock, the stock is usually reduced a bit. This sauce will be on the darker side dependant on the red wine and the stock used, with a home stock giving you wonderful results if you have the chance. I have often found a rich mushroom stock to have great depth of flavor as an option as well. Enjoy, Brian
Mary G •Very frustrating to find a recipe that I really would like to try, but as is so often the case, some of the ingredients are not available in Europe. In this case the Gardein Beefless Tips The culinary course is sold internationally, not exclusively Canada and U.S.A. Therefore it would be helpful if Rouxbe with their considerable professional experience could suggest what to use as an alternatives to some of these named brands. Mary
Myra D •This sounds like a wonderful recipe. Would the Mushroom and Nut Ground "Beef" work in this recipe? In The Netherlands the Beefless Tips are not sold. But even if they were, I do not care for overly processed shop alternatives and enjoyed making this "Beef" during the course.
Char N • Rouxbe Staff •Myra: my colleague Eric had a great idea with the following recipe: "Also, you might consider the follow seitan brisket recipe; you can shape the seitan into 'beef tips'. https://rouxbe.com/recipes/5329-bbq-glazed-seitan-brisket " The seitan recipe here on Rouxbe is the perfect substitute. His suggestion would be my go-to. The seitan recipe makes a lot of food, so you can use it for many other dishes. Let me know how this works for your. Thanks for writing, Char
Ivan H •Would love a good recipe for plant-based dark stock. I went with an improvised one based on 'basic vegetable stock' (https://rouxbe.com/recipes/5315-basic-vegetable-stock) but with roasting the vegetables before adding them to the pot. The stock worked fine, but was a bit on the sweet side.
Molly P •Do you have a specific recipe for dark stock? I read the above comments about adding mushrooms but was hoping for a specific recipe.
Lisa T •I noticed many people asking for a darker soup stock. I often make a vegan version of Irish stew, which is quite dark in colour. When I make it from scratch at home, I use soup stock, but also a spoonful of Marmite. I know the flavour of Marmite might not be to everyones liking, but I personally love it, and it's vegan. Also, in some cases, I also use a bit of dark miso paste (when I do, I add less salt to the soup). Both add a nice umami flavour and that dark, rich brown colour.
Cathie S •This was DELICIOUS!!! I made it today for Easter dinner. Oh my gosh, the depth of flavour, WOW worth every minute spent in preparation. I have made a number of plant based bourguignon recipes in the past, but this one is the absolute best!! I’ll be serving this to company for sure!!!