serves 6 to 8
If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon.
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 bacon kick that vegans love so much. I love toasting slices of garlic for this stew, so don’t you dare get lazy and mince it. Serve over ridiculous amounts of mashed potatoes.
~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.
~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.
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 (or Beefy Broth page XX)
2 tablespoons tomato paste
1/4 cup all purpose flour
1/2 cup water
1/4 cup chopped fresh parsley
1 – 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.
2 – 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.
3 – 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.
4 – 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.
5 – Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute.
6 – 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.
7 – 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.
8 – In a measuring cup, mix the flour 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.
9 – 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.
I want to love jackfruit, but it appears I just CANNOT digest it! I have tried it like 6x now and every single time. SEARING stomach pains. Why oh why? SIGH. Cause this looks DAMN delish.
Artichokes would be yummy, too.
I am in the UK and made this this evening and it was absolutely scrumptious. For ‘beefy’ broth I used Marigold vegan bouillon powder, and … Some Marmite (yeast extract) it worked!
Thanks so much for the recipe and for the inspo.
Made this last night and it was amazing! So rich and “beefy”. Really hit the spot and my partner enjoyed it too. Served with bread and mashed potatoes. The recipe was a bit of effort but so worth the pay off, and having two pans going on the stove at once helped with the timing (one for the shallots/etc and the other for jackfruit and pearl onions) I’m looking forward to the leftovers. Thank you!
I am so excited to make this! We’re big fans of jackfruit and I love figuring out new uses for it. One question, and I think I know the answer: can I sub anything for the mushrooms? I think they’re pretty essential, but my husband isn’t a mushroom fan. He’s willing to give this a go with me (I had him at mashed potatoes), but I told him if I knew of an easy sub for mushrooms that wouldn’t take away from the recipe, I’d certainly do it. Do I let hubby test his mushroom tolerance or could something else contribute a similar flavor/texture?
I was going to ask about the jackfruit but I see you answered above. It’s a known cross reactive food with latex so those allergic to latex can end up with anaphylaxis from jackfruit. Stomach pain is a symptom of jackfruit, as I see the above commenter mention it’s a problem she has so she’d be wise to avoid it. Same with one of my kids.
Um… stomach pain is a symptom of anaphylaxis, not jackfruit…
Excuse me while I sheepishly go make this divine recipe with artichokes…
Made this for New Year’s Eve dinner and it was a smash hit. Everyone loved it; we remain in awe of your creativity, and basically just how fun you are!
I am just making sure between steps 3 and 4 – am I then preheating a 4qt pot and the shallots are cooking in the new pot?
Delicious. I’ll make this again.