Jacque’s Bouef Bourguignon (Vegan Beef Stew)

serves 6 to 8

Bouef Bourguignon might automatically make you think of Julia Child. But is Julia Child smiling down on us for this vegan one? Probably not. Still, it’s so delicious. All the wine-kissed smoky satisfaction that you want in a classic Bouef Bourguignon, built on charred jackfruit, porcini mushrooms, and lentils instead. Think of it as a vegan brisket situation, and you won’t be disappointed.

It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit. All it took was a cast iron grill to change everything. Jackfruit is grilled and charred to rep the beef, along with its trusty sidekick, porcini mushrooms. Lentils add meaty body and smoked paprika brings the smoky depth that everyone likes so much. I love toasting slices of garlic for this stew, so don’t you dare get lazy and mince it.

Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse.

This also makes a stunning Passover main. Swap the flour slurry for 3 tablespoons potato starch mixed into cold water and you’re good to go. Also, check that your wine is kosher for Passover. Lentils are kitniyot so check your family’s tradition, but otherwise this is the brisket situation your seder table has been waiting for.

No matter what, serve over ridiculous amounts of mashed potatoes.

Non-negotiable Tips for the Best Vegan Beef Stew

~Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird.

~Don’t rush the grill step. The char on the jackfruit is what gives this stew its depth. If it looks a little scary on the grill, that’s exactly right.

~Slice the garlic, don’t mince it. This is a must. Toasted garlic slices in a braise are a completely different thing than minced garlic and worth the extra thirty seconds.

~This stew is better the next day. Make it ahead if you can and reheat gently over low heat with a splash of broth.

~If the stew thickens up too much as it sits, just add a little water or broth and stir. It will come back together.

~For Passover, swap the flour slurry for 3 tablespoons potato starch. Works exactly the same way.

Vegan Bouef Bourguignon FAQ

Can I make this a gluten-free vegan beef stew? Absolutely! 3 tablespoons potato starch or cornstarch instead of the flour will be perfect.

Can I make this Passover-friendly? Yup. Swap the flour slurry for 3 tablespoons potato starch. It works exactly the same way. Lentils are kitniyot so check your family’s tradition on that. Everything else is chametz-free.

What kind of jackfruit should I use? Green jackfruit canned in water, not syrup. Double check the label. Even if you rinse it, the sweetness from syrup-packed jackfruit will carry through and it will be real weird.

Can I skip the pearl onions? For sure. They’re an iconic part of Julia’s original but the stew is complete without them.

Can I use a different mushroom? Porcini is best, but sure. Dried shiitake or portobello will work.

What can I serve this with? Mashed potatoes are the classic call here — you want something to soak up all that wine-dark broth. Roasted potatoes also work. Soft polenta would be real nice, too. I guess rice?

Can I make this ahead? Oh, for sure. This is actually better the next day after the flavors have had time to settle. Reheat gently over low heat, adding a splash of broth if it’s thickened up too much.

How did I end up here? You were probably searching for “vegan beef bourguignon,” “vegan jackfruit stew,” or maybe “vegan Passover brisket” — and all roads truly lead here. Wine-braised, deeply smoky, and built for a table where people are expecting something serious. Welcome. You did great. 

Jacque’s Bouef Bourguignon

Isa Chandra

A deeply flavored vegan beef stew made with grilled jackfruit, porcini mushrooms, and lentils in a wine-braised broth. Almost brisket-like! Almost.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course, Stew

Cuisine French, Jewish

Servings 6 to 8 people

Ingredients

  

1x2x3x

Ingredients

• 5 tablespoons olive oil divided
• 2 20 oz cans green jackfruit in water
• 2 cups pearl onions
• 2 cups sliced shallots
• 1/4 cup sliced garlic
• 2 cups peeled carrots sliced into 1/4 inch coins
• 3 tablespoons fresh thyme chopped
• 4 bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 1/2 cups dry red wine
• Fresh black pepper
• 1/2 cup green or brown lentils
• 1 oz dried porcini mushrooms
• 5 cups vegetable broth
• 2 tablespoons tomato paste
• 1/4 cup all purpose flour or 3 tablespoons potato starch (for gf and Passover)
• 1/2 cup water

To serve:

• Mashed Potatoes
• 1/4 cup chopped fresh parsley

Instructions

 

• Drain and rinse jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces, it looks kind of like a seed. Toss the rest in a mixing bowl with 3 tablespoons of olive oil and a big pinch of salt.
• Preheat a cast iron grill over medium heat. When pan is hot, place jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later.
• In the same mixing bowl, toss pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes.
• In the meantime, reheat a 4 quart pot over medium high heat. Saute shallots and a pinch of salt in remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add garlic and carrots, saute for about 5 more minutes.
• Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute.
• Add wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing grind in ample amounts fresh black pepper.
• Add lentils, porcinis, vegetable broth and tomato paste, cover and bring to a full boil for 5 minutes or so. Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about 30 minutes.
• In a measuring cup, mix the flour or potato starch into the water with a fork until no lumps are left. Slowly add the water/flour slurry to the pot, mixing well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water.
• Mix in the jackfruit and pearl onions and heat through. Shut off heat and let the stew hang out for about 15 minutes, for flavors to marry. Serve with mashed potatoes and garnish with parsley.

Keyword vegan beef bourguignon, vegan beef stew, jackfruit stew, vegan Passover main, dairy free beef stew

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