Seitan Bourguignon
Here is another vegetarian delight. Since I don’t eat beef but wanted a hearty stew on a cold winter’s night, I decided to try making a veggie alternative to Beef Bourguignon. I know a lot of people these days are going gluten-free but not me! I love the fact seitan is a meat free product packed with protein.
In a large pot set over medium heat, saute the carrots, leeks and garlic cloves in 2 tablespoons of olive oil. Spice it up by adding the thyme, parsley, salt and pepper.
While that’s cooking, slice both the shiitake mushrooms and the baby portabellas. Add to the vegetables and continue sauteing for 5 minutes (or until mushrooms start to get soft). Add the pearl onions and cook another 5 minutes.
Now for the good stuff–add the seitan and the red wine to the pot and cook until wine has boiled down by half. Your kitchen should smell delicious!
Lastly, add the broth, a healthy tablespoon of tomato paste and a pinch of flour (to thicken the sauce). Stir and continue cooking another 5-10 minutes, settling all the flavors together.
Serve over extra wide egg noodles and enjoy your chilly evening!!
Ingredients:
2 tablespoons extra virgin olive oil
2 carrots, diced
1 leek, sliced
2 garlic cloves, crushed
1 teaspoon each: thyme, parsley, good quality salt, black pepper
1 package shiitake mushrooms, sliced
5-6 baby portabella mushrooms, sliced
10 pearl onions, peeled
1 package cubed seitan
1½ cups hearty red wine (I use Cabernet)
1½ cups vegetable broth
1 tablespoon tomato paste
pinch or two of flour
extra wide egg noodles, cooked according to package directions (duh!)
Serves two (hopefully with a little leftover for lunch the next day!)
Tips for Success
This stew comes together fast, so the best thing you can do is get all your chopping done before the pot ever hits the stove. Dice the carrots, slice the leek, crush the garlic and peel the pearl onions first. Once the vegetables start sizzling you will be glad everything is waiting for you on the cutting board.
- Clean your leek well. Leeks love to hide grit between their layers. Slice it first, then swish the slices around in a bowl of cold water and lift them out with your hands so the sand stays at the bottom.
- Give the mushrooms room. If your pot is on the small side, let the mushrooms cook a few extra minutes so they soften and give up their juices before you move on.
- Peel pearl onions the easy way. Drop them in boiling water for about a minute, drain, and the skins slip right off when you trim the root end.
- Let the wine really reduce. Cooking it down by half is what takes away the raw boozy taste and leaves you with a rich, deep sauce.
- Add the flour gradually. Sprinkle in a pinch, stir and give it a minute or two. If you want a thicker sauce, add another pinch.
Ingredient Swaps and Variations
If you can only find plain seitan in a block, just cut it into bite sized cubes yourself. Any mix of mushrooms works here, so use what looks good at the store. Cremini, button or even a few oyster mushrooms are all lovely. No leek? Half a yellow onion does the job. If you would rather skip the wine, use extra vegetable broth with a small splash of red wine vinegar for a little tang. And while I love my wide egg noodles, this stew is also wonderful over mashed potatoes, polenta or a big scoop of rice.
Make Ahead and Storage
Like most stews, this one tastes even better the next day once the flavors have had time to mingle. Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Keep the noodles separate from the stew if you can so they do not soak up all that lovely sauce and turn soft. Reheat gently on the stove over medium low heat, adding a splash of broth if the sauce has thickened too much. You can also freeze the stew without the noodles for up to 3 months and thaw it overnight in the refrigerator.
Frequently Asked Questions
Is seitan gluten free?
No. Seitan is made from wheat gluten, so this recipe is not a good choice for anyone avoiding gluten. For a gluten free version you could try extra mushrooms or chickpeas instead, but the texture will be different.
Can I double the recipe?
Absolutely. Use your biggest pot and allow a few more minutes for the wine to reduce since there will be more of it. This makes a wonderful dinner for friends on a snowy weekend.
What should I serve on the side?
A simple green salad and a crusty loaf of bread for mopping up the sauce are all you need. And of course, a glass of the same red wine you cooked with.
Seitan Bourguignon
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the carrots, leek and garlic and saute.
- Season with the thyme, parsley, salt and pepper.
- While the vegetables cook, slice the shiitake and baby portabella mushrooms. Add them to the pot and saute for 5 minutes, or until the mushrooms start to soften.
- Add the pearl onions and cook another 5 minutes.
- Add the seitan and the red wine and cook until the wine has reduced by half.
- Stir in the vegetable broth, tomato paste and a pinch or two of flour to thicken the sauce. Cook another 5 to 10 minutes, stirring, so the flavors come together.
- Serve over the cooked extra wide egg noodles.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
Yummy!