‘Boeuf ’ Bourguignon

‘Boeuf ’ Bourguignon

Boeuf bourguignon is a fancy name for beef stew, but that’s because the French version is fancy. It’s rich and potent with the red wine on which it builds its foundation. Yes, it takes a bit of time to make, so it’s worth making enough that you can share with all your favourite friends — this isn’t something you’ll whip up for a group of four (unless, of course, you want leftovers).

Serves 8-10

Ingredients

  • 340g (12 oz) carrots, cut into chunks
  • 340g (12 oz) white or cremini mushrooms, cut in half
  • 340g (12 oz) baby potatoes, cut in half
  • 6 tbsp olive oil
  • Sea or kosher salt and freshly ground black pepper
  • 680g (24 oz) store-bought vegan ‘beef’ chunks, strips, or vegan steak cut into 1-inch chunks
  • 85g (3 oz) plain flour
  • 340g (12 oz) fresh or frozen petite pois
  • 30g (1 oz) chopped fresh parsley
  • Crusty bread for serving and dunking

For the sauce:

  • 450g (15.8 oz) diced yellow or white onions
  • 200g (7 oz) diced celery
  • 260g (9.1 oz) diced carrots
  • 3 tbsp olive oil
  • 6 ripe tomatoes, chopped
  • 710ml (1.2 pints) hearty red wine
  • 1 head garlic, cloves peeled and sliced
  • 12 dried shiitake mushrooms
  • 60ml (2 fl oz) soy sauce or tamari
  • 60g (2 oz) sliced white or cremini mushrooms
  • 3 tbsp red, white, or chickpea miso
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.6-1.8L (2.8-3.1 pints) vegetable broth

Method

  1. First, make the sauce. In a large pot or Dutch oven over medium heat, sauté the diced onions, celery, and carrots in the oil until relatively tender, about 7 minutes. Add the tomatoes, wine, garlic, mushrooms, soy sauce, miso, rosemary, and thyme and bring to a boil. Add 1.6L of the broth and, when it has reached a second boil, cover, lower the heat, and simmer for 1 hour or longer, up to another 30 minutes, to concentrate. Taste and adjust the seasoning, adding more broth if the flavour is too strong or simmering it down longer to reduce and concentrate the flavour.
  2. Meanwhile, preheat the oven to 220°C/425°F/Gas 7. Line a sheet pan with parchment paper.
  3. Place the carrot chunks, mushrooms, and potato halves on the prepared sheet pan and toss with 2 tablespoons of the olive oil, then season with salt and pepper. Roast for about 25 minutes, until tender.
  4. Set a colander over a bowl and pour the sauce mixture through it to strain the vegetables, collecting the sauce in the bowl. Press as much juice out of the vegetables as possible (these vegetables are highly flavourful and can be puréed and used to make ‘meatloaf’, burgers, etc.). You should have about 6 cups of the strained sauce.
  5. Heat the remaining 4 tablespoons olive oil in the sauce pot. Add the beef and cook until browned, about 5 minutes. Remove the meat and set aside. Now make the roux: Add the flour to the pot and cook, stirring, over low heat for 3 to 4 minutes, until it’s a light nutty brown.
  6. Add the hot strained sauce and whisk well to incorporate. Cook, stirring with a wooden spoon, until thickened, which should happen within a couple of minutes.
  7. Add the roasted vegetables and cooked meat back to the pot and simmer for about 10 minutes. Finally, add the peas and cook for another minute or two (if using fresh peas instead of frozen, you may need to cook a tad bit longer).
  8. Serve in bowls sprinkled with a bit of parsley and chunks of bread for sopping up the delicious sauce.

Recipe from The Vegan Meat Cookbook, Copyright © 2021
by Miyoko Schinner (Published by Ten Speed Press, an imprint of Random House). Photography Copyright © 2021 by Eva Kolenko.