“Beef” Bourguignonne

It’s starting to feel like fall in Seattle, and while I’m still enjoying summer vegetables from the garden, I’ve been craving a cool evening and a great fall meal.

This recipe is a vegetarian version of the classic french dish made famous in the US by Julia Child.  If you are not a fan of meat facsimiles, but still want to keep this vegetarian, you could omit the the Gardien beefless tips, and double the mushrooms.  You wouldn’t get the same meaty texture though.


"Beef" Bourguignonne

A vegetarian rendition of the classic french dish. You won't miss the meat or the high calorie and fat content.
Servings: 5


For the Bourguigonone

  • ~4 TBSP earth balance margarine or olive oil
  • 8 oz of crimini mushrooms
  • 3 oz of wild mushrooms such as morel, chanterelle, or oyster mushrooms
  • 2 oz dried porcini mushrooms
  • 1 small to medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot finely diced
  • 1 celery stalk finely diced
  • 1 TBSP tomato paste
  • 2 TBSP flour
  • 2 cups robust red wine a French Burgundy or Cabernet works well
  • 1 bay leaf
  • 1 large sprig of thyme or 1 tsp dried thyme
  • 1 handful of flat leaf parsley chopped
  • 1 cup vegetarian beef stock or mushroom broth
  • 1 package Gardein beefless tips
  • 3 TBSP chopped parsley divided
  • salt and pepper
  • 2 cups fresh arugula packed (optional)
  • 5 cups cooked egg noodles


  • Heat 1 1/2 TBSP earth balance in a dutch oven or large saute pan.
  • Add mushrooms in small batches and brown on both sides, then remove and set aside on a plate. Do not overcrowd pan, or mushrooms will steam instead of browning.
  • You will need to add more earth balance as you add each batch to the pan.
  • When all mushrooms have been browned, add another TBSP of earth balance and add carrots, celery and onions.
  • Cook vegetables, stirring occasionally until they have released their liquid and are beginning to caramelize (about 5 minutes).
  • Add garlic, season with salt and freshly cracked black pepper, and cook for another 2-3 minutes until the garlic is fragrant.
  • Add tomato paste and cook for another minute.
  • A flour to and stir to coat vegetable mixture in flour.
  • Add wine to pan and scrape fond to deglaze pan.
  • Add bay leaf, thyme and broth, dried mushrooms and cook at a simmer for 20-30 minutes until all vegetables are soft and flavors have come together.
  • Add "beef" tips and mushrooms to the pan and bring the mixture back up to a simmer.
  • Simmer for a few minutes to allow flavors to come together, then remove from heat and taste for seasoning. Add salt and pepper if needed.
  • Serve spooned over egg noodles, rice or potatoes, and top with chopped parsley and a handful of fresh arugula (if using).

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