"Boeuf" Bourguignon

This photo isn't very clear because it's a picture I took of a picture. (My scanner isn't hooked up - it's on the list of "things to do"). Anyway, this is Simon the day we brought him home. He's about 10 weeks old here. The little handkercheif around his neck was a going away present from his old home.

We got him in Hamilton and he cried in the truck all the way back to Burlington. Jim & I knew that when we got home, he might be a little timid and unsure of his new surroundings, so we were just going to let him explore, but keep an eye on him from a distance. Well, he charged in like gangbusters and took right over. There was no settling in period - just BANG! I'm here!!

It's been like that ever since. That's why we're known as the House of Simon. HRH is kind enough to let us live here.

Look at him now. So cheeky!

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Winter seems to have settled upon us again. We've been getting the strangest weather this year. It was going along normally - snow, cold, a little more snow, then BAM! it was +16C in January. We broke records that day. It stayed warm for a couple of days then BAM! we were in the death grips of freezing temps. I mean freeeeezing! The kind where your cheeks feel frozen after a minute or so outside and you're afraid to smile in case your skin cracks. The other day I woke up and it's snowed again, but we've had a much more agreeable temperature of -6C.

When it's cold outside, I want good, hearty, comforting meals. I love being all warm and snug inside, cozied up with a steaming plate of delicious food while the wind howls outside. I used to love boeuf bourguignon and haven't had it since I went veg. I decided it was high time I vegetized it & I'm happy to report - the results were excellent! (I've posted the recipe below)

Normally this dish is served with boiled potatoes, but I had some little potatoes that I roasted and some yellow beans that I just did simply with red pepper.

Jim liked this as well and said it tasted pretty close to the real thing. We had leftovers that were just as delicious, if not more so, the next day. This doesn't take long to make, nor is it very difficult. If you try this, I'd be interested in your feedback.

“Boeuf “ Bourguignon

2 pounds seitan, cut into bite-sized chunks
1 bottle of dry red wine, preferably a young Burgundy, but a Merlot will also work fine
3 sprigs of fresh thyme
olive oil
6-8 slices veggie bacon, chopped (I used 6 slices of Yves Canadian bacon)
3 carrots, sliced
1 stalk celery, sliced
1 onion, sliced
3 tbsp. flour
2 cups vegetarian “beef” broth
3 cloves garlic, minced
2 bay leaves
3-4 sprigs thyme
8 oz. Shallots (can use pearl onions)
sea salt & freshly ground pepper to taste
1 tbsp. margarine
¼ lb. mushrooms, cut into chunks

Place the seitan chunks into a large dish. Pour entire bottle of wine over seitan and add 2-3 sprigs of thyme. Stir to make sure thyme is into the wine and chunks are covered. Marinate in refrigerator for 3-4 hours or overnight.

Heat a small amount of olive oil in a large pot. Add bacon and sauté until lightly browned. Remove from pot and set aside.

Drain the seitan, reserving wine marinade, but discarding the thyme sprigs. In the same pot that was used for the bacon, brown the seitan in olive oil, working in batches if necessary. Remove and set aside.

Still using the same pot, add carrots, celery and onion (and more oil if necessary). Cook and stir 3-4 minutes until vegetables start to soften slightly.

Add the seitan back to the pot and sprinkle with flour, 1 tbsp. at a time, stirring after each addition. Add reserved bacon and stir through.

Slowly add reserved wine stirring constantly. Pour in enough broth to cover. Add in garlic, bay leaves and thyme sprigs.

Keep on med-low heat, cover and bring to a boil. While waiting for boil, peel shallots (or pearl onions), cutting larger shallots in half. Once pot is boiling, add shallots, sea salt and pepper to taste. Turn heat to very low and simmer for 3 hours.

When bourguignon is ready, melt margarine in frying pan. Add mushroom chunks and fry to brown. Add to pot and stir through. Serve hot.

Make approx. 6 servings

© 2008 by Carrie Horsburgh