Recipes > Beefless Bourguignon

Beefless Bourguignon


This plant-based version of the classic French stew, Beef Bourguignon is simply delicious.
  • Serves: 6 to 8
  • Active Time: 1 hr 15 mins
  • Total Time: 2 hrs 45 mins
  • Views: 34,433
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place & Starting the Dish

Preparing Your Mise en Place & Starting the Dish
  • 2 cloves garlic
  • 2 medium onions
  • 2 large carrots
  • 1 (9-oz) pkg Gardein Beefless Tips
  • 1 cup Portobello Bacon, diced
  • 2 tbsp grapeseed oil
  • 1 1/2 tbsp non-dairy butter
  • sea salt, to taste
  • black pepper, to taste


To make the Beefless Bourguignon, first gather and prepare your mise en place.

To start the dish, heat a large deep-fry pan or an enamel cast iron pan over medium-high heat. Then add the oil and butter, followed by the beefless tips. 
Season with salt and pepper and let cook for 3 or 4 minutes, or until the tips are nicely browned. 
Remove the beefless tips and set aside while you cook the Portobello Bacon.

Cook the mushroom bacon for a few minutes or until it starts to turn a nice golden brown. Remove and set aside. 

Next, heat the pan over medium heat and add the remaining oil, followed by the onions. 
Season the onions with a bit of salt and pepper and continue to cook until golden and translucent. 
Next add the garlic and cook for another 30 seconds or so, then add the carrots and let cook for a few more minutes.

Step 2: Cook the Dish

Cook the Dish
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 2 1/2 cups full-bodied red wine
  • 2 1/2 cups stock*
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 bay leaf


Once the carrots have cooked slight, add the flour and stir to coat the ingredients in the flour. Next add the tomato paste and cook for another minute or so. 
Next, deglaze the pan with 1/2 cup of the red wine. 
Add about another cup or so of the red wine and about a cup or so of the dark vegetable stock. 
Stir to combine the ingredients and bring back up to a simmer. 
The exact amount of liquid added will ultimately depend on how much flour was used. Basically you want to add equal amounts of red wine and dark stock, until you reach a nice sauce-like consistency.

Next add the reserved mushroom bacon, followed by the bouquet garni. 
Let this simmer for 20 to 30 minutes, or until the raw flour taste has cooked out and the carrots are tender.

*To create stock with a darker color, add about 4 oz fresh shiitake or 1 oz dry shiitake, or 4 oz portabellas with the gills, to the Basic Vegetable Stock,

Step 3: Finishing the Dish & Serving

Finishing the Dish & Serving
  • 1 recipe Sautéed Mushrooms
  • 1 recipe Braised Onions
  • freshly ground black pepper, to taste
  • sea salt, to taste


To finish the dish, add the reserved beefless tips and gently stir to combine. If the sauce seems a bit too thick, add a touch more stock to thin it out.

Lastly, remove the bouquet garni and add the Sautéed Mushrooms and Braised Onions and gently fold them into the stew. 
Once everything has fully heated through, taste one last time before seasoning before serving.

This Beefless Bourguignon is spectacular served with steamed green beans or Sautéed Green Beans and Pommes Parisienne. However, a variety of other sides, from mashed potatoes to a nice green salad, would also pair well with this delicious stew.


  • Michele B
    Michele B
    Why the oil?
  • Eric W Rouxbe Staff
    Eric W
    Oil facilitates browning of foods; it carries flavors throughout a dish; and oil adds some mouthfeel to the dish.
  • John P
    John P
    We can't source the Gardein Beefless Tips in Brisbane, Australia. Do you have any recommended substitutes?
  • Eric W Rouxbe Staff
    Eric W
    John, this is a bit of a challenge... Most vegan 'nugget' products are intended to mimic chicken. But, take a look at and Also, you might consider the follow seitan brisket recipe; you can shape the seitan into 'beef tips'.
  • Karlie K
    Karlie K
    What makes the stock dark? Every store-bought veg stock I've gotten has been lighter.
  • Brian S
    Brian S
    Hello Karlie, For a dark stock, the stock is usually reduced a bit. This sauce will be on the darker side dependant on the red wine and the stock used, with a home stock giving you wonderful results if you have the chance. I have often found a rich mushroom stock to have great depth of flavor as an option as well. Enjoy, Brian
  • Patricia  J
    Patricia J
    Beautiful presentation!
  • Mary G
    Mary G
    Very frustrating to find a recipe that I really would like to try, but as is so often the case, some of the ingredients are not available in Europe. In this case the Gardein Beefless Tips The culinary course is sold internationally, not exclusively Canada and U.S.A. Therefore it would be helpful if Rouxbe with their considerable professional experience could suggest what to use as an alternatives to some of these named brands. Mary
  • Eric W Rouxbe Staff
    Eric W
    Mary, Gardein Beefless Tips are made of primarily vital wheat gluten and a few flours--Kamut/Khorasan, amaranth, millet, and quinoa. Please look for a similar product marketed in your area. Eric
  • Myra D
    Myra D
    This sounds like a wonderful recipe. Would the Mushroom and Nut Ground "Beef" work in this recipe? In The Netherlands the Beefless Tips are not sold. But even if they were, I do not care for overly processed shop alternatives and enjoyed making this "Beef" during the course.
  • Char N Rouxbe Staff
    Char N
    Myra: my colleague Eric had a great idea with the following recipe: "Also, you might consider the follow seitan brisket recipe; you can shape the seitan into 'beef tips'. " The seitan recipe here on Rouxbe is the perfect substitute. His suggestion would be my go-to. The seitan recipe makes a lot of food, so you can use it for many other dishes. Let me know how this works for your. Thanks for writing, Char
  • Ivan H
    Ivan H
    Would love a good recipe for plant-based dark stock. I went with an improvised one based on 'basic vegetable stock' ( but with roasting the vegetables before adding them to the pot. The stock worked fine, but was a bit on the sweet side.
  • Char N Rouxbe Staff
    Char N
    Hi Ivan: I enjoy this recipe: And, sometimes for flavor and color, I will add shiitake mushrooms or mushroom powder. Hope this helps. Thanks for writing. Cheers, Char
  • Molly P
    Molly P
    Do you have a specific recipe for dark stock? I read the above comments about adding mushrooms but was hoping for a specific recipe.
  • Eric W Rouxbe Staff
    Eric W
    Molly, use the same recipe but caramelize the mirepoix. This will give you brown stock.
  • Lisa T
    Lisa T
    I noticed many people asking for a darker soup stock. I often make a vegan version of Irish stew, which is quite dark in colour. When I make it from scratch at home, I use soup stock, but also a spoonful of Marmite. I know the flavour of Marmite might not be to everyones liking, but I personally love it, and it's vegan. Also, in some cases, I also use a bit of dark miso paste (when I do, I add less salt to the soup). Both add a nice umami flavour and that dark, rich brown colour.

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