Insanely delish and packed full of plant-based goodness…A Bourguignon is just a fancy word for a casserole with a generous glug of wine to bring out the flavours of the roots.
Kick back and enjoy the simplicity of our recipe from the Boxxfresh Kitchen - it will become one of your staples.
Ingredients to serve approx. 6:
4-5 shallots - peeled and cut into quarters
4 cloves of garlic crunched or finely chopped
2 tbsp olive oil
1 bunch of carrots washed and cut into large chunky slices
1/2 celeriac peeled and chopped into good size chunks (similar to the carrots)
250g mushrooms thickly sliced
1 punnet exotic mushrooms (optional, if you don’t have these no worries)
2 sticks of celery washed and thinly sliced
1 x veg or mushroom stock cube in 1/2 litre of hot water
2 tbsp tomato puree
1/3 bottle red wine
1 tbsp Tamari
4 sprigs of fresh thyme - left whole
Salt & peppers to season
You will need a large oven proof saucepan or casserole dish.
1 - Preheat the oven at 180.
2 - Place your pan on a medium heat adding 1 tbsp of oil and scatter in the mushrooms. Stir regularly until soft and golden brown.
3 - Remove from the pan and set aside.
4 - Pour in the rest of the olive oil - adding in the shallots, garlic, carrots, celery, celeriac and season with a good pinch of salt and pepper.
5 - Let the veggies gently sizzle and soften until they begin to colour.
6 - Add the tomato puree gently mixing everything together. Continue to cook for another 5mins.
7 - Add your browned mushrooms and the red wine. Bring it to a simmer allowing the alcohol to cook off.
8 - Pour in your stock ( enough to just be level with your veggies. Add more water if needed) tamari and thyme.
9 - Give this all a good stir… have a quick taste.
10 - Cover with a lid and pop in the oven.
11 - Allow this to cook slowly for at least 1hr. Check half way through giving it a stir. Your bourguignon should start to look darker in colour as it cooks and the veggies take on the wonderful flavours of the sauce.
Once cooked this is ready to enjoy - simply with mash, roasted spuds, fluffy rice or a crusty chunk of bread!