Vegan 'Boeuf' Bourguignon Recipe | Juicy Marbles

Name: Vegan "Boeuf" Bourguignon
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 3
Cuisine: French
Ingredients: 2 Juicy Marbles Filets; 2 onions, diced; 4 medium sized carrots, sliced into 1/2 inch thick chunk; 1 tsp of olive oil; 2 tbsp flour (spelt, white, rice, chickpea etc.); 4x garlic cloves, crushed and roughly chopped; 3 filets of juicy marbles, or 2 slices 1.5 inches thick; 3 cups of red wine; 3 cups of vegetable broth or water (I used water, it was delish); A bunch of fresh rosemary; A bunch of fresh thyme; 4 bay leaves Bay leaves; 1 tsp dried celery seed; 1 tsp Mixed peppercorns; A handful of champignon mushrooms, either left whole or if they’re big chopped into big chunks; 1 tsp Soy sauce; 1 tsp garlic powder

This vegan Boeuf Bourguignon brings Juicy Marbles' signature meaty filets (link to product in shop) into the spotlight. With their rich flavor and satisfying texture, these filets serve as the perfect substitute for traditional beef. Paired with carrots, onions, garlic, and mushrooms, all simmered in a luscious red wine and herb-infused broth, this dish is nothing short of a masterpiece.

Imagine a chilly evening, the aroma of simmering red wine and herbs filling your home. This is comfort food elevated—a recipe designed to impress dinner guests or to savor on a quiet evening. It’s indulgent yet wholesome, proving that plant-based cuisine can not only match the classics but redefine them.

The Journey of Crafting the Perfect Stew

1. The Star of the Show: Juicy Marbles Filets

Before anything else, the filets are seared to golden perfection. This step locks in their meaty flavor and gives them a satisfying, crispy exterior, ensuring they hold up beautifully in the stew.

Pro Tip: Sear the filets over medium heat until each side is crisp. Set aside while preparing the other ingredients.

2. Building the Flavor Base

The key to a rich bourguignon is layering flavors. Begin by toasting bay leaves and celery seeds to release their aromas, then sauté onions and carrots until softened.

Time-Saving Tip: Chop the vegetables evenly to ensure they cook uniformly.

3. Thickening with Flour

Adding flour creates a luscious, velvety texture for the stew. Cook the flour with the veggies for a few minutes to remove any raw taste, then add the remaining ingredients to the pot.

Optional Add-In: Swap flour for gluten-free alternatives like rice or chickpea flour if needed.

4. Simmering for Depth

Once the broth, red wine, and seasonings are added, the magic happens. The stew simmers for an hour, allowing the flavors to meld beautifully.

Make It Your Own: Add a splash more wine or soy sauce during simmering to adjust the richness to your liking.

5. The Mushroom Finish

To complete the dish, sauté mushrooms separately with thyme, garlic powder, soy sauce, and a touch of salt and pepper. This step ensures they stay flavorful and don’t lose their texture in the stew.

Upgrade It: Use a mix of wild mushrooms for a more complex flavor profile.

The Experience of Assembly

When everything is ready, the stew is topped with the sautéed mushrooms for a final layer of richness. For a touch of indulgence, sear additional Juicy Marbles pieces to crispy perfection and sprinkle them on top as a "bacon" garnish. This dish is a show-stopper—whether you’re sharing it at a dinner party or enjoying a cozy evening in, it delivers the warmth and depth of traditional French cuisine with a completely plant-based twist.

Plating Tip: Serve in wide, shallow bowls to highlight the hearty chunks of vegetables and filets.

Pairing Suggestions: A crusty baguette and a glass of red wine complete the experience.

Vegan "Boeuf" Bourguignon

Rated 5.0 stars by 1 users

Ingredients

2 Juicy Marbles Filets
2 onions, diced
4 medium sized carrots, sliced into 1/2 inch thick chunk
1 tsp of olive oil
2 tbsp flour (spelt, white, rice, chickpea etc.)
4x garlic cloves, crushed and roughly chopped
3 filets of juicy marbles, or 2 slices 1.5 inches thick
3 cups of red wine
3 cups of vegetable broth or water (I used water, it was delish)
A bunch of fresh rosemary
A bunch of fresh thyme
4 bay leaves Bay leaves
1 tsp dried celery seed
1 tsp Mixed peppercorns
A handful of champignon mushrooms, either left whole or if they’re big chopped into big chunks
1 tsp Soy sauce
1 tsp garlic powder

Directions

Heat a non-stick pan with oil over medium heat. Sear Juicy Marbles filets until crispy on each side, then remove from heat.

In a medium-large pot, toast bay leaves and celery seeds for 2 minutes until fragrant. Add olive oil, onions, and carrots, cooking until carrots soften.

Stir in the flour and cook for 3 minutes. Add the seared filets, garlic, herbs, spices, red wine, and broth. Bring to a boil, then reduce heat and let simmer for 1 hour.

Heat a separate pan with oil. Sauté mushrooms with garlic powder, thyme, salt, and pepper. Cover for 3 minutes, then uncover and cook until golden. Finish with soy sauce.

Add the sautéed mushrooms to the finished bourguignon. For extra indulgence, sear additional Juicy Marbles pieces to garnish. Serve hot and enjoy!