'Beef' Bourguignon


  • butter
  • 1 pkg “stewed mutton” meat substitute, thawed and diced
  • 1 large sweet onion, diced finely
  • 1 clove garlic, diced finely
  • 1/2 lb cremini mushrooms, diced
  • 1.5c red wine (Malbec)
  • 1.5c vegetarian beef broth
  • 1/2T tomato paste
  • 1/4t thyme
  • 1 bay leaf
  • 5 smallish carrots, sliced
  • flour


  1. Put a few tablespoons of butter in a large pot and brown.
  2. Add fake meat and brown. Season with salt and pepper, sprinkle with flour, and stir to brown the flour a bit. Remove fake meat from pot.
  3. Add a few more tablespoons of butter and brown again. Be generous.
  4. Add the onions and garlic and sauté on medium-high until golden. Add water 2T at a time (probably about two-three times depending on the wetness of your onion) until onions get a little mushy. Add mushrooms and sauté until liquid is gone.
  5. Add remaining ingredients except carrot. Mix well, bring to a boil, and then simmer. After simmering, I combined some (1T?) flour and (3T?) water in a bowl, mixed to remove lumps, and gradually added it to the sauce to make it lovely and thick.
  6. Season to taste with salt and pepper, remove bay leaf, and serve over rice, pasta, or with roasted potatoes.