Hunkering down, deep within the thick folds of a well-worn comforter that has served its time for over a decade of hard winters, even that soft fortress can’t block out all of the invading icy air. Slipping in through the cracks, falling like the snow itself and covering everything in an invisible weight, there are few ways to fight off this attack. Drawn to warmth like a moth to light, inevitably, I find myself standing in the kitchen, blankets cast aside, in search of something to thaw me from within.

I know, I know, yet another post about being cold! I promise I’ll stop complaining from here on out, but the truth of the matter is that winter is here and there has never been a better time for a seriously robust, restorative stew. Ironically enough, this particular red wine-soaked play on the classic French Boeuf en Daube started life as little more than photography fodder way back in the revitalizing, sunlit days of spring. Searching desperately through the archives for this soothing stew, a rich and hearty melange of savory mushroom essence, salty olives, and gentle spices, I found that the formula was mysteriously missing in action. How could it have been withheld for all this time? To tease that image and not share a recipe is downright cruel, and for that terribly oversight, I’m very sorry!

Plenty of “beefy” stews exist out there, so this is far from ground-breaking material, but trust me: This is the last recipe you’ll ever need. Simply prepared, easily frozen and saved for later, and of course, that complex, intensely savory flavor that can only come from layers of quality ingredients, care, and time. This is what comfort tastes like, steamy enough to cut through any deep chill.

Yield: Makes 6 – 8 Servings

Non-Boeuf en Daube

Name: Non-Boeuf en Daube
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6
Cuisine: French
Ingredients: 2 Cups TVP Chunks or Soy Curls; 3 Tablespoons Olive Oil; 1 Large Yellow Onion, Finely Diced; 5 – 6 Cloves Garlic, Finely Minced; 1 Cup Peeled and Diced Carrots; 3/4 Cup Pitted Kalamata Olives; 1 (14-Ounce) Can Fire-Roasted, Diced Tomatoes; 1/4 Cup Dried Porcini Mushrooms, Finely Chopped; 4 – 5 Sprigs Fresh Thyme; 3 Small Bay Leaves; 1 Cup Dry Red Wine; 1 Cup Mushroom Broth; 2 Tablespoons Soy Sauce; 1 Tablespoon Date Molasses; 1/4 Teaspoon Ground Cinnamon; Pinch Ground Nutmeg; 1/4 Teaspoon Liquid Smoke; Salt and Pepper, to Taste; Cooked Rice or Pasta, to Serve (Optional)

Complex, intensely savory flavor comes from layers of quality ingredients, care, and time. This meatless beefy stew takes French tradition and updates it with plant-based inspiration.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 2 hours 40 minutes

Ingredients

2 Cups TVP Chunks or Soy Curls
3 Tablespoons Olive Oil
1 Large Yellow Onion, Finely Diced
5 – 6 Cloves Garlic, Finely Minced
1 Cup Peeled and Diced Carrots
3/4 Cup Pitted Kalamata Olives
1 (14-Ounce) Can Fire-Roasted, Diced Tomatoes
1/4 Cup Dried Porcini Mushrooms, Finely Chopped
4 – 5 Sprigs Fresh Thyme
3 Small Bay Leaves
1 Cup Dry Red Wine
1 Cup Mushroom Broth
2 Tablespoons Soy Sauce
1 Tablespoon Date Molasses
1/4 Teaspoon Ground Cinnamon
Pinch Ground Nutmeg
1/4 Teaspoon Liquid Smoke
Salt and Pepper, to Taste
Cooked Rice or Pasta, to Serve (Optional)

Instructions

Bring enough water to cover the TVP or soy curls (about 2 1/2 – 3 cups) to a boil and let stand for 30 minutes. Once your protein of choice has fully rehydrated, drain the excess liquid thoroughly and set aside.
Coat the bottom of a large pot with the oil and set on the stove over medium heat. Add in the onions and garlic when the oil begins shimmering, and saute for 4 – 5 minutes until golden brown. Introduce the carrots and olives next, cooking for another 3 minutes or so before incorporating the diced tomatoes, including the liquid they’re packed in, and dried mushrooms. Give the mixture a good stir and it come up to a steady simmer.
Go ahead and add in all of the remaining ingredients at this point and reduce the heat to low or medium low, keeping the stew at a very gentle simmer. Continue cooking until the carrots are meltingly tender and the liquid has significantly reduced. This could take anywhere from 2 – 3 hours, so be patient! The resulting nuanced depth of flavor cannot be rushed.
Remove the bay leaves and sprigs of thyme right before serving. Ladle over your favorite starch for maximum enjoyment.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 463mgCarbohydrates: 28gFiber: 7gSugar: 8gProtein: 15g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

Ingredients

1 Tablespoon Olive Oil

1 Large Red Onion, Finely Chopped

3 Cloves Garlic, Minced

2 14-Ounce Packages Artisan Tofurky Adouille Sausages

2 Tablespoons Balsamic Vinegar

2 Tablespoons Chili Powder

1 28-Ounce Can Crushed Tomatoes

2 1/2 Cups Mushroom Broth

Salt and Pepper

Instructions

Toss the olive oil and chopped onion into a large soup pot over medium heat on the stove. Saute for 4 – 5 minutes, until the onion has softened and is fragrant, before introducing the minced garlic. Cook for another 4 – 5 minutes, stirring frequently, until the aromatics are lightly browned.

Meanwhile, place the “sausages” in the work bowl of your food processor and pulse until coarsely chopped, much like chunky ground meat. If you have a smaller machine, you may want to do this in two (or even three) batches. Be careful not to overdo it, since “meat” puree is definitely not what we want here!

Once properly processed, add the “sausage” crumbles into the pot along with the vinegar, chili powder, tomatoes, and 2 cups of the broth. Stir well to combine.

Turn down the heat to low and let simmer gently for 45 – 60 minutes, allowing plenty of time for the flavors to meld.

Stir every 10 – 15 minutes to make sure that nothing is sticking and burning on the bottom of the pot, and add in the remaining broth when it begins to look too dry. Season with salt and pepper to taste before serving.