Mushroom Beef Bourguignon

Mushroom Beef Bourguignon

This tasty version of a beef bourguignon is very hearty and perfect for a cooler evening. Red Meat Small, Medium or Large Boxes. 

  • Place a deep non-stick pan over medium-high heat. Add a splash of oil, and when hot fry the beef sausages until brown all over but not cooked through, turning them as they colour. Remove from the pan once fully browned. 

  • Slice up some mushrooms. Dice 1 onion. Crush 1-2 cloves of garlic. 

  • Return the pan to medium heat, add some more oil, the mushrooms, onion, and garlic and cook them over medium heat until browned. Once the mushrooms are browned, add some salt, chopped herbs of choice, some red pepper flakes and tomato paste to taste. Stir, and cook for another minute. At this point, you can also add any other vegetables that you love.

  • Peel and cut some 1-2 carrots into coins, and add to the pan with some vegetable stock or any other stock of your preference, we really like to use shitake mushroom stock.

  • Allow it to boil, then reduce the heat to medium-low, cover with a tight lid, and cook for about 10-15 minutes, until the vegetables are tender. 

  • For the flour slurry:  whisk about 1 tablespoon of flour with about 30ml of water. Then, stir some butter/vegan butter and the slurry into the mushroom mixture. If you'd like, you can add a bit more stock or water to bring the sauce to the desired consistency you like. Let the flour cook out for 5 minutes. 

  • Slice up the sausage and add it to the pan, stir through and simmer until cooked through. 

  • To finish it off,  add some chopped fresh parsley and stir it in to add more flavour. Serve your healthier version of Bourguignon hot . 


Serve with some roasted potatoes or mash with a side of greens.