Beef Bourguignon A La Bumpa

This is one of the first things I ever tried to veganize once I discovered the miracle food that is Gardein. When my mom used to make this classic French beef stew for us, she would serve it with your classic white rice. Rice was almost a staple at our house. I used to eat it plain with butter. Mmmm… This was also one of my Bumpa’s favourite foods but mom would always make a separate side of potatoes for him since he hated rice. Thrilling story. Still awake?

I served it at my Antique Appetitie launch party but instead of slicing the mushrooms I kept them whole and put them on a toothpick with a beef cube. Voila! An instant hit, merci beaucoup.

1 bag of Gardein Beef Tips

2 tbsp. organic Earth Balance

1 c. chopped onion

12 mushrooms sliced

2 tbsp. tomato paste

3 tbsp. flour

1 tsp. thyme

1 tsp. marjoram 

2 bay leaves

1 c. veggie broth

1/2 vegetarian beef bouillon cube

1c. red wine

1/2 tsp. salt

1 tsp. pepper

 

parsley for garnish

3 c. of mixed brown and wild rice (cooked)

Preheat oven to 250°F.

Heat a splash of olive oil in a medium frying pan. Saute the onions and mushrooms until the mushrooms have softened slightly and the onions are browning.

Stir in the tomato paste, flour, marjoram, thyme and bay leaves.

Meanwhile, warm the vegetable broth in a saucepan. Dissolve the vegetarian beef bouillon cube in the broth.

Add the broth and 1/2 cup of the wine slowly to the frying pan with the mushroom mix. Season with salt and pepper and pour into a casserole dish.

Cover and cook for 2 hours, adding the other 1/2 cup of red wine gradually throughout.

With the mushrooms in the oven, melt the butter in a medium frying pan. Brown the Gardein Beef Tips in the butter, turning so that the sides are crisp.

After the 2  hours, add the beef tips to the casserole dish. Cover and return to the oven again to warm.

Remove the bay leaves. Serve over rice or mashed potatoes and sprinkle with parsley. Old school stylez.

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