My grandfather was a chef in WWII. My father, solely remembers this dish as the dish to bring him back to his father.
When I was in culinary school, beef bourguignon was one of the first things I learned how to make really, really well. I was so excited, I came home for christmas, made it for my dad, and it brought him to tears. My tough guy, New Yorker father was literally crying over my food, I couldn't believe it. Only then, did I really understand the emotional power and toll food has on us. It can bring you back somewhere you never thought you would go again.
This stew represents not only my growth as a chef, but it represents all of the love, and tribulations my family has gone through to get me to this point. When I finally discovered how to make this dish vegan AND gluten-free, nothing felt more right. So with that said - I’m super super pumped to share this recipe with you! This vegan version is so on point that you could serve it to the most stubborn of meat eaters and they would LOVE IT.
You can serve it with mashed gold potatoes, sweet potatoes, or noodles. The tomato paste and wine reduction is super crucial to build the flavor here, so don’t take any short cuts. It’ll be worth it, I promise!
12 medium gold potatoes, washed and cubed with skin on
5 cloves of garlic, peeled and minced
1/4 cup cashew milk (unsweetened)
1/4 cup chopped parsley
3 tbsp olive oil
1 small onion, chopped and divided
2 cups sliced crimini mushrooms
1 package dried shiitake mushrooms
2 cups water
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, peeled and diced
3 tbsp tomato paste
1/2 cup dry red wine
1/3 cup sprouted lentils, rinsed
2 tbsp fresh thyme
2 tbsp fresh oregano
1 tsp cornstarch +2 tsp water
salt + pepper
For the mashed potatoes:
Add potatoes, garlic and a generous amount of salt to large stock pot. Cover with cold water. Cook on medium heat covered for about 30 minutes or until potatoes are fork tender. Drain potatoes - make sure to save the garlic pieces and to not drain those out.
Either with a smasher or a hand mixer, smash potatoes in a large bowl and add in olive oil, cashew milk, parsley, and a pinch of salt and pepper. Taste, for texture and salt. If you want it to be more creamy, add more cashew milk.
Serve immediately or scoop into an oven-safe dish. Keep warm at 250* in the oven until stew is ready.
For the bourguignon:
1. In a bowl, add the dried mushrooms and water. Let soak and set aside until soft.
2. While the mushrooms are soaking, in a large sauce pan, ceramic pot, or dutch oven add a glug of olive oil over medium heat. Once hot, add half of the chopped onion and a pinch of salt. Stir until onions become translucent and smell like heaven. Add in half the chopped mushrooms and stir until mushrooms are soft and leaving residue on the pan. Remove mushroom and onion mixture and set aside.
3. In the same pan without washing, add another glug of olive oil and the rest of the onions with a pinch of salt over medium high heat. Cook and stir until translucent. Add garlic, celery, carrots and cook for about 3 minutes. Add in the rest of the raw sliced mushrooms. Cook for 3 minutes more while stirring.
4. Add in tomato paste, stir everything so it all gets coated with the paste. Add in wine and stir. Let the wine cook and reduce to a very thick slop like texture which will take about 5 minutes.
5. Add back in your mushroom and onion mixture, the thyme, oregano, whole softened shiitake mushrooms, the water they were sitting in and the lentils. Stir, add a pinch of salt and pepper, and cover. Cook for 20 minutes on low stirring every few minutes.
6. Check for salt and pepper. If your sauce is a bit too thin, add in a cornstarch slurry which is just 1 tsp of cornstarch mixed with 3 tsp water. This will thicken your sauce right up!
Serve over mashed potatoes and please enjoy with a glass of red wine. My grandfather wouldn't have it any other way.