This vegan beef bourguignon is a plant-based version of the classic recipe. A hearty fall/winter dinner. Packed with protein, and full of rich, bold flavor.
Stews have become one of my staple food groups in cold weather. They are easy to make, full of vegetables and nutrients, and incredibly satiating and warming in the colder months. Plus, a batch of stew is 6-8 solid servings. So stew really makes the best leftovers.
After making coq au vin last year, I've been developing all sorts of stews. And beef bourguignon has been high on the list because of how classic of a dish it is.
Stew can be simple and rustic, but it can also be fancy and elegant. (While still being easy to make!) And that's what I love about beef bourguignon. It is bougie stew. It would make a great dish to serve dinner guests or for a date night. Yet it is totally approachable and easy to make for a regular weekday.
In short: stew is amazing. And vegan beef bourguignon is incredibly versatile - it's elevated, yet simple.
Jump to:
What is beef bourguignon?
Beef Bourguignon is a traditional French stew. The classic dish features chunks of beef, which are sometimes braised before being slow-cooked in red wine sauce. Beef bourguignon usually includes garlic, onions, carrots, and mushrooms. And is finished with bacon and pearl onions, adding a layer of savory flavor.
This vegan version of beef bourguignon features tender vegan beef and all the savory flavors of onions, mushrooms, and carrots. Finished with pearl onions and cooked with liquid smoke for notes of bacon.
Why I love this Vegan Beef Bourguignon
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. It can also easily be made gluten-free - see notes below!
- Seriously easy winter meal - there's just a couple steps to this recipe. But basically, you just throw everything in a pot. Done!
- Umami flavor - no meat, no problem! A clever combo of ingredients creates a rich, deep flavor that you'll love. You won't miss the beef!
- Protein rich - seitan beef is PACKED with protein
- Makes a lot - this beef bourguignon feeds a crowd! And if you don't have a crowd to feed, this stew freezes well and can be reheated for a hearty dinner anytime.
- Elevated stew - this is a fancier version of a basic stew, yet it isn't any more difficult
Ingredient Notes & Substitutions
- Carrots: be sure to use regular carrots, not baby carrots
- Cremini Mushrooms: I like cremini mushrooms because they have a deeper, more umami flavor than white button mushrooms. White mushrooms will still work as a substitute! And I prefer the chunkier texture of quartered mushrooms, but you can save prep time by purchasing pre-sliced mushrooms
- Yellow Onions: I use onion in two places in this dish - this first round of onion helps develop the base flavor of the stew
- Salt & Pepper
- Garlic
- Dry Red Wine: I used pinot noir. If buying wine for stew is stressful, pick a low to mid tier wine that you would be okay drinking. A $10 bottle is more than enough.
- Vegetable Stock: look for a vegetable broth or stock that has no added sugar
- Tomato Paste
- Liquid Smoke: I add liquid smoke to give a more beefy, umami flavor. Often beef bourguignon includes bacon, so liquid smoke can help create that depth of flavor. I highly recommend including it, but if you don't have any, you can omit it
- Fresh Thyme: you can also use dried thyme - use about ¼ teaspoon
- Vegan Beef: I used my vegan seitan beef recipe because it is packed with protein and has a great beef-like texture and flavor. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option. See the recipe card for suggestions.
- Oat Flour: we'll mix oat flour and some of the vegetable broth to create a roux that thickens the stew. Feel free to use whatever flour you have on hand.
- Frozen Pearl Onions: I have never seen fresh pearl onions where I live, but if you can find fresh pearl onions, go for it!
- To serve: sourdough bread, fresh parsley
Step By Step Instructions
Step 1. Heat a large pot or dutch oven over medium heat. Add the carrots, mushroom, onions, salt and pepper. Cover and cook for 8-10 minutes, stirring occasionally, until the vegetables are starting to soften.
Step 2. Add garlic and cook 1 minute more.
Step 3. Add the bottle of wine, 4 cups of vegetable stock, tomato paste, liquid smoke, and thyme. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
Step 4. Meanwhile, prepare the Vegan Seitan Beef or protein of choice **see notes.
Step 5. After 45 minutes, prepare a roux by whisking the flour and remaining ½ cup of vegetable stock.
Step 6. Add the roux, cubed seitan beef, and pearl onions to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
Step 7. Serve with sourdough bread and a garnish of fresh parsley.
FAQ & Expert Tips
Add more flour.
Flour is super absorbent and will help soak up some of the liquid. Another ¼ to ½ cup will thicken the stew nicely. Add the extra flour when you mix in the roux.
Add a teaspoon of cornstarch
This isn't the most glamorous solution, but cornstarch will help thicken up your liquid. This is a good option for after you make the stew. If you realize it's too thin for you, some cornstarch and a few more minutes on the heat will work wonders.
Serve with bread
Okay so this won't actually create a thicker stew, but a nice piece of bread will help sop up the liquid you have leftover. And it's delicious!
Refrigerator: This beef bourguignon can be stored in the fridge for up to a week.
Freezer: This stew is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the stew is fully warm
I used my vegan seitan beef recipe because it is packed with protein and has a great texture that becomes like a tender beef in this stew. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.
You can:
1) use lentils - add 1 - 1.5 cups of lentils when you add the wine
2) use a gluten-free vegan beef. I recommend Abbot's beef. While it is not in large chunks like in traditional stew, it is a very clean ingredient beef. Prepare the beef as instructed on the box, then add it to the recipe during step 6 when the seitan beef would be added
alternatively, something like Beyond Steak or Plantspired Steak would work as a more chunky, but less healthy beef.
3) use jackfruit. Like in my vegan beef stew recipe! Jackfruit is a fruit that has a chunky meat-like texture. When served unripe, it has a neutral flavor that is great for stews.
Recipe Prayer
Thank you God for this hearty stew that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
More vegan soups & stews
Tried this recipe?
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📖 Recipe
Vegan Beef Bourguignon
Ingredients
- 1 Pound Carrots sliced diagonally into 1-inch chunks
- 1 Pound Cremini Mushrooms quartered
- 2 Small Yellow Onions sliced
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 4 Cloves Garlic minced
- 1 750 ml. Bottle Dry Red Wine
- 4 ½ Cups Vegetable Stock divided
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Liquid Smoke
- 10 Sprigs Fresh Thyme about 2 teaspoons
- 1 Recipe Vegan Seitan Beef **see notes for protein options
- 3 Tablespoons Oat Flour
- 12 Ounces Frozen Pearl Onions **see notes
- To serve: sourdough bread, fresh parsley
Instructions
- Heat a large pot or dutch oven over medium heat. Add the carrots, mushroom, onions, salt and pepper. Cover and cook for 8-10 minutes, stirring occasionally, until the vegetables are starting to soften.
- Add garlic and cook 1 minute more.
- Add the bottle of wine, 4 cups of vegetable stock, tomato paste, liquid smoke, and thyme. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
- Meanwhile, prepare the Vegan Seitan Beef or protein of choice **see notes.
- After 45 minutes, prepare a roux by whisking the flour and remaining ½ cup of vegetable stock.
- Add the roux, cubed seitan beef, and pearl onions to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
- Serve with sourdough bread and a garnish of fresh parsley.
Notes
Nutrition
Nutrition information is an estimate.
Shirleen
Hi, about how much seitan? I am going to use a locally homemade seitan. Thank you
(I love your whole foods based recipes!)
Elizabeth
Hi! This is approximately 12-16 ounces of seitan. My homemade recipe makes 6-8 servings, and yields about 3 cups of chunks. Let me know if this is helpful and I'll try to get you an exact weight measurement the next time I make my seitan 🙂