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Vegan Mushroom Bourguignon and Beef Bourguignon Recipes Step by Step Guide

Recipe by: chef ssentongo

Here’s a step-by-step guide for both Vegan Mushroom Bourguignon and classic Beef Bourguignon, so you can enjoy a delicious, hearty meal—whether you’re plant-based or a meat lover!

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🍄 Vegan Mushroom Bourguignon (Plant-Based)

A rich, flavorful twist on the classic French dish, using mushrooms for a meaty texture.

Ingredients:

• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms (cremini, shiitake, portobello), sliced
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• 1 tsp thyme (fresh or dried)
• 1 bay leaf
• 1 ½ cups (360ml) red wine (vegan-friendly, like Pinot Noir)
• 1 ½ cups (360ml) vegetable broth
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 cup pearl onions (optional, or use frozen)
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven. Add onions and carrots, cook for 5 mins until softened.
2. Cook Mushrooms: Add mushrooms and garlic, sauté until mushrooms release moisture and brown (8-10 mins).
3. Deglaze & Simmer: Stir in tomato paste, soy sauce, smoked paprika, thyme, and bay leaf. Pour in red wine, scraping the bottom. Simmer for 5 mins.
4. Thicken Stew: Add vegetable broth, bring to a boil, then reduce heat. Mix cornstarch slurry and stir in to thicken.
5. Add Pearl Onions: If using, add and simmer for 15-20 mins until sauce is rich and thick.
6. Season & Serve: Remove bay leaf, adjust salt & pepper. Garnish with parsley. Serve over mashed potatoes, polenta, or pasta.

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🥩 Classic Beef Bourguignon (Traditional)

A slow-cooked French stew with tender beef, red wine, and aromatic vegetables.

Ingredients:

• 2 tbsp olive oil
• 2 lbs (900g) beef chuck, cut into 2-inch cubes
• 6 oz (170g) bacon, diced
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups (480ml) red wine (Burgundy or Pinot Noir)
• 2 cups (480ml) beef stock
• 1 tsp thyme (fresh or dried)
• 2 bay leaves
• 1 lb (450g) pearl onions (peeled)
• 8 oz (225g) button mushrooms, halved
• 2 tbsp butter (optional, for mushrooms)
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Brown Bacon & Beef: In a Dutch oven, cook bacon until crispy. Remove, then sear beef in batches until browned. Set aside.
2. Sauté Vegetables: In the same pot, cook onions and carrots until soft (~5 mins). Add garlic, tomato paste, and cook 1 min.
3. Deglaze & Simmer: Pour in red wine, scraping the bottom. Add beef stock, thyme, bay leaves, and return beef & bacon to the pot.
4. Slow Cook: Cover and simmer on low heat (or oven at 325°F/160°C) for 2-3 hours until beef is tender.
5. Cook Mushrooms & Pearl Onions: In a skillet, sauté mushrooms in butter until golden. Add pearl onions, cook until tender (~10 mins).
6. Combine & Finish: Stir mushrooms and onions into the stew. Simmer 10 mins. Adjust seasoning.
7. Serve: Garnish with parsley. Best with crusty bread, mashed potatoes, or egg noodles.

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Tips for Both Recipes:

• Wine Choice: Use a dry red wine (Pinot Noir, Merlot, or Cabernet).
• Make Ahead: Both stews taste better the next day!
• Vegan Option: For extra richness, add 1 tbsp miso paste or a splash of balsamic vinegar.
• Thickening: If needed, add more cornstarch (vegan) or a butter-flour roux (traditional).

Enjoy your Bourguignon, whether plant-powered or classic! 😊🍷

BEEF VINDALOO RECIPE

🔥 Beef Vindaloo Recipe (Spicy & Flavorful!)

A fiery Goan-style curry with tender beef, tangy vinegar, and aromatic spices. Adjust the heat to your liking!

🍖 Ingredients:

For the Vindaloo Paste:

• 8-10 dried Kashmiri red chilies (soaked in hot water)
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 6 cloves garlic
• 2-inch ginger
• 1 tsp turmeric
• 1 tsp mustard seeds
• 3-4 cloves
• 1-inch cinnamon stick
• 3 tbsp white vinegar

For the Curry:

• 2 lbs (900g) beef chuck, cubed
• 3 tbsp vegetable oil
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp tamarind paste (or 2 tsp lime juice)
• 1 tsp sugar
• Salt to taste
• Fresh coriander (cilantro) for garnish

👨‍🍳 Step-by-Step Instructions:

1. Make the Vindaloo Paste

• Drain soaked chilies. In a blender, combine all paste ingredients (chilies, cumin, coriander, peppercorns, garlic, ginger, turmeric, mustard seeds, cloves, cinnamon, vinegar).
• Blend into a smooth paste (add a splash of water if needed).

2. Marinate the Beef

• Coat beef cubes with half of the vindaloo paste. Let marinate at least 30 mins (or overnight for deeper flavor).

3. Cook the Curry

• Sauté Onions: Heat oil in a heavy pot. Fry onions until golden brown (~8-10 mins).
• Add Paste: Stir in remaining vindaloo paste, cook for 2-3 mins until fragrant.
• Brown Beef: Add marinated beef, sear on high heat for 5 mins.
• Simmer: Pour in 1 cup water, tomato puree, tamarind, sugar, and salt.
• Slow Cook: Cover and simmer on low heat 1.5-2 hours (or until beef is tender). Add water if needed.

4. Finish & Serve

• Taste and adjust salt & spice. Garnish with fresh coriander.
• Best with steamed rice, naan, or crusty bread to soak up the sauce!

🌶️ Spice Level Tips:

• Mild: Reduce chilies to 4-5 and remove seeds.
• Extra Hot: Add 1-2 chopped green chilies while cooking.

💡 Pro Tips:

✅ For depth: Add 1 tsp fenugreek seeds (optional).
✅ Tender beef: Use a pressure cooker (20-25 mins on high pressure).
✅ Vegan option: Swap beef with potatoes + chickpeas or jackfruit.

Enjoy your fiery, tangy Beef Vindaloo—the ultimate comfort curry! 🔥🍛