Boeuf Bourguignon is a traditional French recipe. According to the website The French Traveler, “This dish is prepared by braising the beef in a full-bodied, classic red (Burgundy) wine. It is then stewed with potatoes, carrots, onions, garlic, and well-seasoned (during the stewing process) with a bouquet garni , or a small satchel of thyme, parsley, and bay leaves. “
Auguste Escoffier first published his version of this recipe in the early 20th century using whole pieces of beef. Later in the 20th century, chef Julia Child cut the beef into cubes for her version as published in Mastering the Art of French Cooking.
Neither Escoffier nor Julia Child would have appreciated my vegan version of Boeuf Bourguignon but I am confident that you will. For my version, I substitute hearty Cremini mushrooms and Yukon potatoes for the beef and a full bodied Pinot Noir for the Burgundy. I then add a little tomato paste and Sriracha sauce which provides a unique burst of flavorful heat.
Give it a try and let me know what you think.
Ingredients:
4 tablespoons extra virgin olive oil (divided)
4 small Yukon Gold potatoes (cut in half and then into quarters)
1 16-ounce bag frozen pearl onions
2 cups California Central Coast Pinot Noir* (divided)
1 pound Cremini mushrooms (stems removed – cut caps in half)
4 cloves garlic (minced)
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh thyme (chopped fine)
3-4 medium carrots (unpeeled, halved lengthwise and sliced into ¼ inch-thick pieces)
4 cups vegetable broth
1 teaspoon Better Than Bouillon Vegetable Base
1 tablespoon tomato paste
2 teaspoons Sriracha sauce
1 tablespoon cornstarch
Salt and pepper to taste
Chopped parsley, for garnish (optional)
Directions:
Preheat oven to 400 degrees.
Place the potato quarters in a large baggie and add 1 tablespoon of oil. Shake to evenly coat potatoes with oil. Pour potatoes onto a large baking sheet and place in oven. Bake for 20 to 25 minutes or until a fork can barely pierce the potatoes. Remove from oven and set aside.
Heat a large heavy-bottomed pan over medium-high heat. Add 1 tablespoon of oil, then add the pearl onions and a pinch of salt, tossing to coat in the oil. Cook onions for 7-10 minutes, stirring occasionally, until golden brown. Deglaze pan with 1/4 cup wine and cook briefly to reduce wine and coat onions in the wine glaze. Transfer onions and glaze to a large bowl and return pan to the stove.
Add 1 tablespoon of oil to the pan followed by the mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms are golden brown – about 5 minutes. Deglaze the pan with 1/4 cup wine, cooking briefly to reduce wine and coat mushrooms in the wine glaze. Transfer mushrooms and glaze to the bowl with the onions and return the pan to the stove.
Turn the heat down to medium and add the remaining tablespoon of oil to the pan, followed by the garlic, rosemary and thyme. Cook briefly until aromatic, then add the carrots along with the cooked onions, mushrooms and potatoes.
Add the broth, bouillon, tomato paste, Sriracha sauce and remaining wine to this mixture and stir briefly. Bring to a boil, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes or until carrots and potatoes are tender.
Use a slotted spoon to remove all of the onions, mushrooms, potatoes and carrots from the pan to a large bowl (the same one above), leaving the sauce in place. Transfer 1/2 cup of the remaining sauce to a small bowl and whisk in the cornstarch until dissolved. Stir the cornstarch slurry back into the simmering sauce and stir until thickened – about 1 or 2 minutes. Add back the onions, mushrooms, potatoes and carrots and stir to combine. Serve immediately over noodles or rice and with a fresh loaf of crusty bread for sopping up the Bourguignon sauce.
* I like to cook with (and to drink while I cook) Vino V Pinot Noir (Ventura) and
Cru Pinot Noir (Monterey).
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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