MEAT Beef Bourguignon
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.
Serves
Ingredients
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