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Beef Bourguignon
Mix up this world renowned classic with our meat-free No-Beef Strips!
Prep Time30 minsCook Time55 mins
Ingredients
2 Bay leaves
0.50 Bunch of Thyme
350 ml Red wine
1 tbsp Olive Oil
2 Carrots (cut into large chunks)
1 Onion (roughly chopped)
1 tbsp Tomato puree
200 ml Vegetable stock
250 g Small shallots
200 g Mushroom (halve)
Parsley
To serve
Mashed Potato
Method
1
Mix Naked Glory No-Beef Strips with the bay leaves, thyme and red wine to marinade for 30 minutes.
2
Strain the Naked Glory No-Beef Strips but reserve the marinade.
3
Heat the oil in a large frying pan, brown the beef strips then add the carrots, onion, tomato puree, vegetable stock and the marinade, then simmer covered on a medium heat for 20 minutes.
4
As the bourguignon is cooking, fry the shallots and mushrooms in another frying pan in oil for 5 minutes over a medium heat, then gently combine into the rest of the bourguignon. Season to taste.
5
Serve with a scattering of parsley and a dollop of fluffy mash.
