Vegan Beef Bourguignon

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.

Course Main Course

Cuisine American

Servings

Calories 297

Author Elizabeth

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

Pearl Onions: I have never seen fresh pearl onions where I live, but if you can find fresh pearl onions, go for it! Whether you have fresh or frozen, the instructions are the same.

Protein Options: 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.

Nutrition