MEAT Beef Bourguignon

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:35 h

Warming, hearty and PACKED full of flavour, our beef bourguignon is the ultimate winter comfort food - and leftovers are even better the next day! We've served it with a super-silky mash but pasta, polenta or even just on it's own will work a treat.

Start cooking ➞




For the Beef Bourguignon

<item-todo-done>2 onions<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>4 plant-based steaks<item-todo-done><item-todo-done>150g plant-based bacon<item-todo-done><item-todo-done>150g button mushrooms<item-todo-done><item-todo-done>120g pickled pearl onions<item-todo-done><item-todo-done>3 tbsp tomato purée<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>300ml boiling water<item-todo-done><item-todo-done>400ml plant-based red wine<item-todo-done><item-todo-done>3 sprigs of fresh thyme<item-todo-done><item-todo-done>2 large bay leaves<item-todo-done><item-todo-done>2 tsp tamari<item-todo-done><item-todo-done>2 tsp light brown sugar<item-todo-done><item-todo-done> sea salt and black pepper<item-todo-done>

For the Mashed Potato

<item-todo-done>1kg Maris Piper potatoes<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>4 tbsp plant-based milk<item-todo-done><item-todo-done> sea salt and black pepper<item-todo-done>

To Serve

<item-todo-done> handful of parsley<item-todo-done>

Before you start

Large casserole dish with lid • Large saucepan • Sieve, potato ricer or masher

Prepare and cook the base

  • Peel and dice the onions and garlic
  • Cut the carrots into chunks
  • Heat the olive oil in a large casserole dish over a medium heat
  • Add the onions, garlic, carrots and a pinch of salt
  • Mix well and cook for about 10 minutes until the carrots begin to turn soft

Prepare and cook the meat and mushrooms

  • Cut the plant-based steaks into bite-sized chunks
  • Mix the plant-based bacon lardons and plant-based steak through the vegetables and cook for 10 minutes
  • Cut the mushrooms in half and add to the pan along with the drained pearl onions
  • Mix well and cook for another 8 minutes before adding the tomato purée

Finish the Boeuf Bourguignon

  • Mix the vegetable stock pot with the boiling water and stir until completely dissolved
  • Pour the red wine and the stock into the casserole dish, add the thyme or rosemary sprigs, bay leaves, tamari and brown sugar and mix through
  • Bring the mixture to the boil, then reduce the temperature and simmer for 30 minutes, and preheat oven to 100*C
  • Cover and place in the oven for 30 minutes, or until ready to serve

Make the mashed potato

  • Peel and cut the potatoes into bite-sized pieces
  • Add to a large saucepan of salted boiling water over a medium heat and cook for 15 minutes, or until the potatoes are completely soft
  • Drain the potatoes and place into  sieve over the empty pan
  • Using the back of a spoon, push the potatoes through the sieve and collect in the pan below (alternatively, use a potato ricer or masher)
  • Scrape any potato from the base of the sieve
  • Add the butter and mix through until melted
  • Add the milk and mix through until well combined
  • Taste and season with salt and pepper, adding a dash more milk if needed, until you reach your favourite consistency

Time to serve

  • Remove the thyme or rosemary sprigs and bay leaves from the boeuf bourguignon
  • Spoon the boeuf bourguignon into serving bowls and add a side of creamy mashed potato
  • Chop the parsley, if using, and sprinkle over the top with some black pepper
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