Vegetarian Beef Bourguignon

Eight months ago, my husband made the choice to exclude red meat from his diet. It is important for us to eat the same thing, and not have to cook two different versions for the same dinner. When you can’t cook beef, lamb, pork, or the like you have to get creative if you still want to cook your regular go-to’s or favorite meals for dinner. One thing I really love is a deep and savory beef bourguignon. I have had this dish countless times in France, both in the big city bistros and out in the wine villages. Yum!

I tested different recipes and figured, that celeriac and mushrooms are great in a veggie version. On colder days I make it with a rustic potato-root mash, but I remember one summer in Beaune, where it was served with spaghetti to make the dish fit the season, and I absolutely loved it! Sunday night dinner is safe with this beauty.

Veggie Beef Bourguignon

Total time 30 minutes, Serves 4

Ingredients Preparation
1 onion

2 cloves garlic

500 g mushrooms

1/4 celeriac

3 carrots

2 tablespoons tomato paste

4 dl red wine

5 dl veggie stock

1 teaspoon thyme

1 dl milk

1 tablespoon flour

  1. Chop the onions and the garlic and sweat them in a deep pan with olive oil.
  2. Cut the mushrooms in quarters and the celeriac and carrots in cubes.
  3. Add these to the hot pan and let them sweat for a few minutes.
  4. Add the tomato paste and stir around for 2 minutes’ time.
  5. Season with thyme and give it a stir. Pour in the red wine and let it reduce until half is back.
  6. Add the veggie stock and let it simmer under a lid for 15 minutes.
  7. Mix milk and flour well, and stir into your sauce to thicken it. Let it simmer for 5 more minutes.
  8. Bon appetit!

 

 

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2 Comments

  1. Babsoli
    May 15, 2020 / 7:50 pm

    Your recipes really look VERY tasty – I’ll try them for sure!

    • admin
      Author
      May 17, 2020 / 12:06 pm

      Hi Babsoli!

      I’m so happy to hear that! Let me know what you think when you try it out.

      Love,
      Lucia

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