Vegan “Boeuf” Bourguignon
This is a melt-in-your-mouth, fabulous Vegan “Beef” recipe! Suggest serving with a full-bodied red wine.
- 6 oz Vegan bacon
- 9-10 inch fireproof casserole
- 4 Tb olive oil, divided
- Slotted Spoon
- 2 lbs meaty medium size Portobello mushrooms, quartered (this will be your Boeuf/Beef;)
- 1 sliced carrot
- 1 sliced onion
- 1 tsp salt
- ¼ tsp pepper
- 2 Tb flour
- 3 cups full bodied red wine (about 1 750mL bottle)
- 1-2 cubes low sodium Veggie bouillon cubes(Edward & Sons), add water to make 2-3 cups broth
- 1 Tb Tomato Paste
- 2 cloves mashed garlic
- ½ tsp Thyme
- Crumbled Bay leaf
- 18-24 small while onions, brown braised (See Recipe)
- 1 lb fresh mushrooms, sliced if not small enough to bite size whole (See Recipe)
Slice bacon into 1 ½ inches long. Simmer for 10 mins in 1 ½ quarts of water. Drain & Dry.
Preheat oven to 450 degrees.
Sauté the bacon in the casserole, in the 1 Tb of oil, over moderate heat for 2 to 3 mins to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Add 1 Tb oil. Reheat til fat is almost smoking before you sauté the Portobello.
Dry the Portobello in paper towels for better sautéing. Sauté a few quarters at a time, so as not to crowd them, until browned. Add it to the bacon. Add another Tb oil, then add more quarters of Portobello. Repeat the oil, sautéing quarters until all are browned and added to the bacon side dish.
In the same oil, brown the sliced vegetables. Pour out any remaining oil.
Return the Portobello and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the Portobello lightly with the flour. Set casserole uncovered in middle position of preheated over for 4 mins. Toss the Portobello and return to over for 4 mins more. Remove casserole, and turn over down to 325 degrees.
Stir in the wine, and enough bouillon broth so that the Portobello are barely covered. Add the tomato paste, garlic, herbs. Bring to simmer on top of the stove. Then cover the casserole and set in the lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 ½ to 3 hours.
While the casserole is in the oven, prepare the onions and mushrooms. Set them aside until needed.
When the casserole comes out, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the Portobello, vegetables and bacon to it. Distribute the cooked onions and mushrooms over it.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off any additional fat. You should have about 2 ½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of broth. Taste carefully for seasoning. Pour the sauce over the Portobello and vegetables.
Serve with potatoes, noodles or rice.