Beef Bourguignon

Mix up this world renowned classic with our meat-free No-Beef Strips!

Prep Time30 minsCook Time55 mins
Yields2 ServingsCategory, CuisineDiet, DifficultyIntermediate


 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)
To serve
 Mashed Potato



Mix Naked Glory No-Beef Strips with the bay leaves, thyme and red wine to marinade for 30 minutes.


Strain the Naked Glory No-Beef Strips but reserve the marinade.


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.


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.


Serve with a scattering of parsley and a dollop of fluffy mash.

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