Beefless Bourguignon
This iconic French dish embodies the heart of French home cooking, rich with tradition and flavor. By incorporating SHO Dark Stock, you can reduce or eliminate meat usage while maintaining the robust and complex flavor, that is normally achieved from low and slow cooking of beef. Allowing for a balanced dish that retains its luxurious mouthfeel and depth, making every bite a savory delight.
Serves 10 People
With SHO Dark Stock, you can achieve significant cost reductions by minimizing the need for animal protein and labor while still delivering a luxurious sauce that doesn’t compromise on deliciousness.
Ingredients:
-
Stew:
- Olive oil
- 250g
- Shallots
- 1kg
- Carrots
- 750g
- White button mushrooms
- 1kg
- Celery
- 250g
- Red wine
- 1,75ml
- Potatoes
- 1,2kg
- SHO Dark Stock
- 300ml
- Water
- 2L
- Garlic
- 50g
- Salt
- 15g
-
Roux:
- Flour
- 250g
- Olive Oil
- 375ml
- Bouquet garni
Prep the vegetables:
1) Peel and cut the shallots in half.
2) Peel and cut carrots and potatoes into 2.5 cm pieces.
3) Cut mushrooms into quarters.
4) Cut celery into 1 cm pieces.
5) Peel and finely slice garlic.
Make the STEW:
6) Heat 150 g olive oil in a large pot over high heat. Add shallots and fry until caramelized. Add carrots, celery, and mushrooms and sear for 2-5 min. Set aside.
7) Add wine, scrape the pot using a wooden spoon to deglaze, and cook for 1 minute.
8) To make the roux, add 100 g olive oil and flour to the same, empthy pot and cook over medium heat until golden. Add water, bouquet garni and bring to a boil, and stir until the roux is dissolved.
9) Add the potatoes, the pre-browned vegetables and the SHO dark stock.
10) Simmer for 15 minutes, then cover and move to a 180c oven for an additional 45 minutes.