From: Linda McCartney’s Home Cooking, p. 89
A lovely stew with a lot of flavour! It is a typical “meat dish” that is almost like a goulash and will please meat-eaters and vegetarians alike.
A “beef bourguignon” is a French beef stew with carrots and mushrooms, braised in red wine- this is a great vegetarian variation (I just wonder if it is misspelled with the additional “ne” at the end…).
I find it is important to use a good quality red wine for this recipe and to take the time to simmer the stew for 40 minutes to develop the flavours. If you would like to have a more goulash-like dish, try adding some cubed red or green peppers (which I did as there was one left that needed using up).
Using TVP chunks gives a more meat-like feeling to this dish and the consistency of the TVP complements the sauce very well.
Gluten-Free: Just replace the flour with gluten-free flour, e.g. corn flour.