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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