Back to France With Beef(less) Bourguignon

Back to France With Beef(less) Bourguignon


Happy Friday! This dish was my childhood. Except that my mum would make Beef Bourguignon with beef…just stating the obvious here! I just re-visted the recipe and created the vegan version of the dish that probably best represents Gallic cuisine. It’s a fun and yummy dish to eat while sipping on a glass of vino. Perfect for a Friday night! Full recipe on my blog, linked in profile. <3 <3 <3 Hit reply, I'd love to hear from you.



2 tbsp olive oil
1 white onion, finely diced
2-3 cloves garlic, minced
250g mushrooms of your choice, sliced
2 small/medium carrots chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/2 teaspoon salt & pepper
2 tablespoons sun-dried tomato paste
1/2 cup red wine
2 tablespoons liquid aminos/tamari
2 teaspoons maple syrup
3/4 cup vegetable broth
2 tablespoons cornflour mixed with 2-3 tablespoons of the vegetable broth




1. Add 2 tbsps of oil to a cast iron skillet over medium heat, followed by the onion and garlic, sauté for 5 minutes until it has begun to brown.
3. Add the carrots, mushrooms, oregano, thyme, paprika, salt and pepper, stir well. Add the rest of the ingredients (except for the cornflour mixture), mix well, then allow to reduce on a low heat.
4. Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots are softened.
5. Add the cornflour mix, Stir well. The sauce will thicken. Let simmer for a few more minutes. It should become sticky.
5. Serve your bourguignon hot over a mash. Garnish with some fresh thyme or parsley and black pepper.

Back to France With Beef(less) Bourguignon

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