I love a good hearty stew with a rich sauce.  After Ethan went vegan and I was still an omnivore we were on a trip to Paris, France, and I was insistant on finding Beef Burgundy one night for dinner.  Little did I know that this is only available in the fall and winter in most restaurants there.  As we were there in August, I didn’t have it.  After we came home, I decided to try an make it myself.  However, I wanted to be sure that I made something both Ethan and I would enjoy.  So, I came up with this vegan version of the classic French dish.  This Beefless Burgundy is so rich and hearty, even the most stubborn of omniovers will love it.  In fact, I taugh a class on vegan cooking for multivore families with JL Fields and this was the dish I made.  One of the best things about this dish is that it is made in one pot.   Serve it with over some rice, pasta or mashed potatoes for a great meal.

For the beef I use Gardein Beefless Tips, but you can use seitan as well.  The real trick to this recipe is to caramelize your onions and mushrooms so they develop the rich umami taste we all love. This adds the depth of flavor that makes this dish so satisfying.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Servings: 2-4

1 package Gardein Beefless Tips
1 medium onion, diced
1 8-ounce container sliced cremini mushrooms
1 carrot, peeled and sliced
1 celery stalk, chopped
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
3 tablespoons olives oil, divided
1 1/2 cups red wine, divided
1/2 cup vegetable broth
1 beef-less bouillon cube
Salt and pepper


1. Rinse and dry (with a paper towel) beefless strips to remove seasonings. Set aside.

2. On a small plate, combine flour, salt, and paprika. Toss beefless tips to coat.

3. Heat one tablespoon of oil in medium skillet on medium-high heat. Add coated beefless tips and sauté for three minutes or until evenly browned. Transfer from skillet to bowl. Set aside.

photo 1 (2)

Nicely browned

4. Add another tablespoon of oil to skillet. Add onions and sauté until golden brown, about eight minutes, on medium-high heat.

photo 2 (2)

All caramelized and sweet.

5. Add mushroom to the onions in the skillet. Continue sautéing until golden brown (reduced to about half the volume), about eight more minutes. Add remaining oil, if needed.

photo 3

The trick to get the mushrooms really browned is to just let them sit and don’t stir constantly. Let them sizzle for a few minutes before stiring them.

6. Add carrots and celery, sauté for three minutes, or until starting to get soft. Add half cup red wine, scraping bottom of skillet to deglaze. Add remaining wine.

7. Add vegetable broth and bouillon cube to the skillet. Bring to a boil. Reduce to simmer for five minutes, stirring occasionally. Add beefless tips, stir to coat well. Simmer for another two minutes. For a thicker sauce, simmer longer.

8. Taste before adding salt and pepper, if needed, and serve.