MEAT Beef Bourguignon
- Not too tricky
- 1:35 h
- 18 ingredients
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: 4
Ingredients
For the Beef Bourguignon
- 2 onions
- 3 cloves of garlic
- 2 carrots
- olive oil
- 4 plant-based steaks
- 150g plant-based bacon
- 150g button mushrooms
- 120g pickled pearl onions
- 3 tbsp tomato purée
- 1 vegetable stock cube
- 300ml boiling water
- 400ml plant-based red wine
- 3 sprigs of fresh thyme
- 2 large bay leaves
- 2 tsp tamari
- 2 tsp light brown sugar
- sea salt and black pepper
For the Mashed Potato
- 1kg Maris Piper potatoes
- 100g plant-based butter
- 4 tbsp plant-based milk
- sea salt and black pepper
To Serve
- handful of parsley
Before you start
Large casserole dish with lid • Large saucepan • Sieve, potato ricer or masher
Step 1
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
Ingredients
- 2 onions
- 3 cloves of garlic
- 2 carrots
- olive oil
Step 2
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
Ingredients
- 4 plant-based steaks
- 150g plant-based bacon
- 150g button mushrooms
- 120g pickled pearl onions
- 3 tbsp tomato purée
Step 3
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
Ingredients
- 1 vegetable stock cube
- 300ml boiling water
- 400ml plant-based red wine
- 3 sprigs of fresh thyme
- 2 large bay leaves
- 2 tsp tamari
- 2 tsp light brown sugar
- sea salt and black pepper
Step 4
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
Ingredients
- 1kg Maris Piper potatoes
- 100g plant-based butter
- 4 tbsp plant-based milk
- sea salt and black pepper
Step 5
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
Ingredients
- handful of parsley