Vegan Beef Bourguignon made with a hearty, meaty and incredibly flavorful mushroom and red wine reduction sauce. A simple and traditional French recipe that uses a handful of ingredients and gets its rich and deep flavours from simmering on the stove for at least two hours on a very low heat. The majority of the cooking time is “hands-off” but the longer cooking time makes this one of my favorite meals to make on the weekend.
Is Beef Bourguignon a traditional meal made in your family!? My background is French Canadian and Beef Bourguignon is definitively a staple meal at family dinners. My Mamère (great-grandma) and her sister-in-law, my great-great Aunt Pierette, were both known for their Beef Bourguignon. It was always served at family meals and is a huge tradition in our family. I learned to make Beef Bourguignon from my grandma with a recipe that was passed down for generations. Eating it always brought back visiting my family up north and spending time with family.
As you guys can imagine, it’s a meal I’ve been meaning to veganize and remake for ages! My stepmom and I were experimenting in the kitchen yesterday and put our minds together to make Vegan Beef Bourguignon that is JUST as meaty and maybe (dare I say it!) MORE flavorful than the traditional recipe!
The meaty texture and flavours in this Vegan Beef Bourguignon comes from using both cremini AND portobello mushrooms. The cremini mushrooms simmer are added at the beginning and simmer in the sauce for hours until they are sooo incredibly tender they basically fall apart in your mouth. The portobello mushrooms are tossed in flour and roasted until slightly crispy. They are added in during the final half hour of cooking time. Adding the portobellos at the end makes them keep their “steak-like” texture and consistency. I mean look at that slice of mushroom steak!
If you whip this Vegan Beef Bourguignon up at home, I love hearing your feedback! Leave a comment below or snap a shot and tag me #CearasKitchen on Instagram!
- 3 red onions, chopped
- 6-8 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp dry mustard
- ½ tsp white pepper
- ½ tsp sea salt
- 8 cups cremini mushrooms, chopped
- 4 cups dry red wine*
- 3½ cups canned chopped tomatoes (796 ml/28 oz)
- 5 bay leaves
- 6 portobello mushrooms
- 6½ tbsp flour
- Over medium-high heat, in a large cast iron pot (dutch oven), sauté onions and garlic with a couple splashes of water (or oil) until translucent. Add the spices (rosemary, thyme, dry mustard, white pepper and sea salt) to the pot, continuing to sauté the onions for a few minutes until the spices are fragrant.
- Add the cremini mushrooms and sauté with the onion and spices for five minutes.
- Add the red wine, chopped tomatoes and bay leaves. Cover and bring to a light boil. Turn down the heat to low and leave to simmer on the stove for 2 -3 hours, stirring every half an hour or so.
- Pre-heat the oven to 400F/205C. In the final hour of cooking, remove the bottom of the portobello mushrooms and slice in thick "steak-like" strips. In a large ziploc bag, toss the portobello mushrooms in 3 tbsp of flour.
- Place the mushrooms on a lined pan and sprinkle with salt and pepper. Roast for 15-20 minutes in the oven until slightly crispy.
- While the mushrooms are roasting in the oven, carefully scoop out 1 cup of the stew and add to a medium size bowl. Add the remaining 3½ tbsp of flour to the bowl with the stew. Whisk together the flour and stew together until completely smooth. Add the flour-stew mixture back into the pot while whisking rapidly. Add the roasted portabello mushrooms to the pot.
- Simmer the Vegan Beef Bourguignon for the final half hour. Serve over pasta, potatoes or rice. I love serving this with my Crusty Easy Artisanal Bread.
2) To make this recipe gluten free, replace flour with 3½ tablespoons of certified gluten free corn starch. Toss the portobello mushrooms in 1 tbsp of corn starch and whisk the remaining 2½ tablespoons of corn starch with a ¼ cup of cold water until a smooth. Whisk the corn starch and water mixture into the pot.
3) I love serving this recipe over my Egg Free Homemade Pasta.