
Elizabeth Varga's vegan beef bourguignon is a plant-based version of the classic recipe and a hearty fall/winter dinner. Download our printable recipe card!
Stews have become one of my staple food groups in cold weather. They are easy to make, full of vegetables and nutrients, and incredibly satiating and warming in the colder months. Plus, a batch of stew is 6-8 solid servings. So stew really makes the best leftovers.
Stew can be simple and rustic, but it can also be fancy and elegant. (While still being easy to make!) And that's what I love about beef bourguignon. It is bougie stew. It would make a great dish to serve dinner guests or for a date night. Yet it is totally approachable and easy to make for a regular weekday.
In short: stew is amazing. And vegan beef bourguignon is incredibly versatile — it's elevated, yet simple.
Vegan Beef Bourguignon
Makes 8 servings
Ingredients
- 1 Pound Carrots sliced diagonally into 1-inch chunks
- 1 Pound Cremini Mushrooms quartered
- 2 Small Yellow Onions sliced
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 4 Cloves Garlic minced
- 1 750 ml. Bottle Dry Red Wine
- 4 ½ Cups Vegetable Stock divided
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Liquid Smoke
- 10 Sprigs Fresh Thyme about 2 teaspoons
- 1 Recipe Vegan Seitan Beef
- 3 Tablespoons Oat Flour
- 12 Ounces Frozen Pearl Onions
- To serve: sourdough bread, fresh parsley
Directions
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Heat a large pot or Dutch oven over medium heat. Add the carrots, mushroom, onions, salt and pepper. Cover and cook for 8-10 minutes, stirring occasionally, until the vegetables are starting to soften.
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Add garlic and cook 1 minute more.
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Add the bottle of wine, 4 cups of vegetable stock, tomato paste, liquid smoke, and thyme. Bring to a boil, then let simmer for 45 minutes, stirring occasionally.
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Meanwhile, prepare the Vegan Seitan Beef or protein of choice.
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After 45 minutes, prepare a roux by whisking the flour and remaining ½ cup of vegetable stock.
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Add the roux, cubed seitan beef, and pearl onions to the pot and stir well. Let simmer for another 10-15 minutes, until thickened and creamy.
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Serve with sourdough bread and a garnish of fresh parsley.
For ingredient notes and substitutions, visit AtElizabethsTable.com
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Copyright 2024 Elizabeth Varga
Images: Copyright 2024 Elizabeth Varga, all rights reserved.
About the Author

Elizabeth Varga
Elizabeth Varga is the founder of At Elizabeth’s Table, a plant-based recipe blog that explores the relationship between food and the Catholic faith. With a passion for healthy living, she is a full-time food blogger and food photographer. When not in the kitchen, Elizabeth enjoys drinking coffee, working out, listening to podcasts, and going on long walks. Follow along with her blog at AtElizabethsTable.com.
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