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No Red Meat “Beef” Bourguignon

This No Red Meat “Beef” Bourguignon is a rich, comforting vegetariantwist on the classic French stew.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter or vegan butter
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 3 carrots sliced
  • 250 g mushrooms button or cremini, halved
  • 200 g plant-based beef substitute or extra mushrooms/lentils
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1½ cups vegetable stock
  • 1 cup red wine optional, can substitute extra stock
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 teaspoon soy sauce for umami depth
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
  2. Stir in garlic and cook for another minute until fragrant.
  3. Add carrots and mushrooms, cooking until slightly browned and tender.
  4. Stir in plant-based beef substitute (or lentils/mushrooms) and cook for 3–4 minutes.
  5. Add tomato paste and cook for 1–2 minutes to deepen the flavour.
  6. Sprinkle flour over the mixture and stir well to coat everything evenly.
  7. Gradually pour in red wine and vegetable stock, stirring to prevent lumps.
  8. Add thyme, bay leaf, soy sauce, salt, and pepper. Bring to a gentle simmer.
  9. Cover and cook on low heat for 35–40 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  10. Remove bay leaf, adjust seasoning if needed, and garnish with fresh parsley.
  11. Serve hot with mashed potatoes, pasta, or crusty bread.

Notes

Chef’s Tips
  • Use a mix of mushrooms (like shiitake and cremini) for a deeper, meatier flavor.
  • Let the stew rest for 10–15 minutes before serving—flavours intensify as it sits.
  • If skipping wine, add a splash of balsamic vinegar for acidity and depth.
  • Cook low and slow for the best texture and richness.
  • Make it ahead—this dish tastes even better the next day as the flavours develop further.