Slow Cooker (or not) Seitan Bourguignon
with mashed potatoes / mixed greens salad
We looked to Julia Child for tips on this iconic French dish, but we’ve given this vegetarian version the Cook Smarts treatment to cut down on dishes and streamline the cooking process. Even with our shortcuts, the key to this rich stew is to develop layers of flavor by sauteing the ingredients in batches. Finishing the dish in the slow cooker or oven at low heat will help it to develop great flavor and allow the seitan to absorb the cooking liquid.
Cooking methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method.
Ingredients
- Carrots - 8 oz , cut into 1" rounds
- Onions, medium - 1 , diced
- Seitan - 16 oz , cubed
- Garlic - 4 cloves , chopped
- Mushrooms, any button - 8 oz , quartered
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Tomato paste - 1 Tbsp
- Flour, all-purpose - 1/4 cup
- Thyme, dried - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Wine, red - 1 1/2 cups (Pinot Noir, Cabernet, Merlot, or red blends are great options; sub beef stock)
- Stock, any type - 2 cups
- Bay leaves - 2
- Parsley (opt) - 1 Tbsp , chopped
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Mixed greens - 6 oz (sub any salad greens)
- Potatoes, russet - 1 lb , peeled and cubed
- Creme fraiche - 3 Tbsp (sub plain or Greek yogurt)
- Stock, any type (sub milk) - 3 Tbsp
Choose Cooking Method
Prep
-
Carrots / Onions / Seitan / Garlic - Prep as directed. Combine carrots and onions in one container. Store seitan and garlic in their own containers. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
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Slow cook seitan - Heat a Dutch oven with first portion of cooking oil over medium heat. Add seitan and cook on all sides until deep golden brown, 8 to 10 minutes, seasoning with some salt and pepper as it cooks. Set seitan aside. Add second portion of cooking oil to pan and then carrots, onions, and mushrooms. Saute until onions are tender, ~5 minutes, adding some more oil if the pan starts to look dry. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add stock and bay leaves. Return seitan to pan and bring back to a simmer. Simmer everything together for 5 minutes. Transfer to a slow cooker and cook on low for 7 to 8 hours (high for 3 to 4 hours). (Can be done up to 2 days ahead)
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Make
-
Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil.
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Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
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Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
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Use a masher to mash potatoes with Creme fraiche, stock, and some salt.
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Toss greens in vinaigrette until dressed to your liking.
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Taste stew and season with some more salt and / or pepper. Remove and discard bay leaves.
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Serve stew over mashed potatoes with parsley on top (if using). Enjoy salad on the side.
Prep
-
Carrots / Onions / Seitan / Garlic - Prep as directed. Combine carrots and onions in one container. Store seitan and garlic in their own containers. (Can be done up to 5 days ahead)
-
Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
-
Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 325F / 163C.
-
Heat a Dutch oven with first portion of cooking oil over medium heat. Add seitan and cook on all sides until deep golden brown, 8 to 10 minutes, seasoning with some salt and pepper as it cooks. Set seitan aside.
-
Add second portion of cooking oil to pan and then carrots, onions, and mushrooms. Saute until onions are tender, ~5 minutes, adding some more oil if the pan starts to look dry.
-
Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer.
-
Add stock and bay leaves. Return seitan to pot and bring back to a simmer. Simmer everything together for 5 minutes.
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Cover the Dutch oven, leaving the lid slightly ajar, and bake the dish until the liquids have thickened slightly, about 2 hours.
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When nearly ready to serve, place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil.
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Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
-
Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
-
Use a masher to mash potatoes with Creme fraiche, stock, and some salt.
-
Toss greens in vinaigrette until dressed to your liking.
-
Taste stew and season with some more salt and / or pepper. Remove and discard bay leaves.
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Serve stew over mashed potatoes with parsley on top (if using). Enjoy salad on the side.
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