|Vegan Beef Bourguignon|
- Boef a la Bourguignonne is a classically well known recipe. A french stew made with hearty veggies and plenty of wine. Originally a peasant dish that slowly worked its way into the ranks of high cuisine. A recipe made very popular by Julia Child in her famous book 'Mastering the Art of French Cooking', she described the dish as "certainly one of the most delicious beef dishes concocted by man." ...and I have to agree with Julia but this recipe below will introduce a NEW twist on the recipe, making it vegan of course! This recipe shows you how to make a classic beef bourguignon but made vegan and much easier. The recipe has all the same great flavors and ingredients that anyone who is familiar with the recipe will love. If they aren't familiar, they are sure to love this recipe after trying it. I can say that I would be happy to serve this to Julia Child and believe she may give it her signature approval. Serve over bread, along side pasta, or just by itself as a "fancy" stew with a glass of your favorite vegan wine. Enjoy and as Julia Child would say, Bon Appetit!
Vegan Beef Bourguignon
-1 Tablespoon hemp oil (or favorite oil)
-2 9oz bags vegan beef tips (Gardein Brand was used in this)
-1 teaspoon salt, or to taste
-Freshly ground black pepper
-2 cups carrots, sliced diagonally into 1-inch chunks
-1 yellow onions, sliced
-1 shallot, sliced
- -1 Tablespoons vegan bacon or bacon bits
-2 garlic cloves, minced
-1 1/2 cups good dry or sweet vegan red wine (I used sweet in this)
-2 cups vegan beef broth
-2 Tablespoon tomato paste
- -1/4 teaspoon liquid smoke
-1 teaspoon fresh thyme leaves, minced
- -1 Tablespoon parsley, fresh or dried
- -1 Bay Leaf
-4 Tablespoons vegan butter at room temperature, divided
-3 Tablespoons flour
-2 cups fresh baby portobello mushrooms stems discarded, caps cut in half or quartered (depending on size)
-1 to 2 cups frozen pearl onions, optional
-1/4 cup chopped fresh parsley, optional
Begin by prepping all your veggies and herbs.
Oil and Dutch oven pot or a large stew pot with 1 Tablespoon of oil, I used hemp but you can use your favorite.
Once you have your veggies prepped, toss the carrots, and onions, 1 teaspoon of salt and black pepper (to taste) in the oiled pot and cook for 10 minutes, stirring occasionally, until the onions are lightly browned and translucent.
|Sauteing Onions & Shallots|
|Sliced Carrots(On the Diagonal for a "Fancier" Presentation)|
|Carrots & Onions Ready to Saute|
Add the garlic and cook for 1 more minute, then add in the mushrooms. Once the mushrooms are in you can add in the tomato paste, mix to combine the paste.
|Halved Baby Bella Mushrooms|
|Mushrooms go in|
|Tomato Paste Added|
Put the vegan beef tips and vegan bacon into the pot and stir to combine.
|Vegan Gardein Beef Tips|
(My personal choice in this Recipe)
|Vegan Meat goes in|
|Vegan Meat & Tomato Paste, Mixed|
|Wine & Broth Added|
Add in the thyme, parsley, and bay leaf. Stir to combine.
|Stew with Herbs Added|
Bring to a simmer, cover the pot with a lid and cook until the the vegetables are very tender when pierced with a fork. Check the stew and stir every so often.
|Ready to Thicken Stew |
Combine 2 Tbsps of butter and the flour with a fork and set aside until ready to use.
|Butter & Flour Mixture to Thicken|
Once the stew has gotten to the perfect texture, add the frozen pearl onions (optional). Bring the stew to a boil on top of the stove and combine your flour and butter mixture. It will look clumpy at first but over the heat it will all dissolve and come together in a few minutes while stirring. Once combined, lower the heat to low and simmer for 15 minutes. Before serving, taste and season the stew if it needs more salt or black pepper for your taste.
Serve the vegan beef bourguignon on its own or spoon it over a slice of bread or pasta and sprinkle with stew with fresh chopped parsley. Goes great with a glass of your favorite vegan wine and if your feeling extra special...add a lit candle to the table. Enjoy & Bon Appetit!
|Ready to Serve|
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