---
title: Jacque’s Bouef Bourguignon
tags:
  - stew
  - ppk
  - main
source:
  name: Post Punk Kitchen
  author: Isa Chandra
  url: https://www.theppk.com/2022/11/jacques-bouef-bourguignon/
locale: en_US
diet: vegan
servings: 6
---

>> [auto_scale]: true
>> [duplicate]: ref

> If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon.

> Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird.

> Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse.

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@jackfruit|canned jackfruit in brine{500%g}(drained, rinsed, and pat dry, weight excluding brine)
@wine|dry red wine{1 1/2%cups}
>> [define]: default

Remove and discard the core from the @jackfruit{} pieces (it looks kind of like a seed).
Toss the remaining @jackfruit{} parts in a #mixing bowl{} with @olive oil{3%tbsp} and a big pinch of @-salt{}.

Preheat a #cast iron grill{} over medium heat.
When pan is hot, place @jackfruit{} in as much of a single layer as possible.
You will need to do this in two batches!
Grill for about ~{5%min}, until charred and smoky, then use a #thin metal spatula{} to toss and grill again for ~{3%min}.
Transfer to a #bowl{} and set aside to add back later.

In the same #mixing bowl{} as before, toss @pearl onions{2%cups} in @olive oil{1%tbsp} and another pinch of @-salt{} to coat.
Place on the hot grill.
Let cook until softened and charred in some spots, flipping occasionally, about ~{15%min}

In the meantime, heat a #four liter pot{} over medium high heat.
Sauté @shallots{2%cups}(sliced) and a pinch of @-salt{} in @olive oil{2%tbsp} until translucent, ~{5-7%min}.
Add @garlic{6%cloves}(sliced) and @carrots{3-4}(peeled and sliced into 1/4 inch coins), sauté for about ~{5%min} more.

Add @fresh thyme{3%tbsp}(chopped), @bay leaves{4}, @smoked paprika{2%tsp} and @-salt{1%tsp}, and toss around for ~{1%min}.

Add @wine{} to deglaze the pot, scraping the bottom with a #wooden spatula{}, and bring to a boil.
The liquid should reduce in about ~{3%min}.
While it's reducing, grind in ample amounts of @black pepper{}.

Add @green or brown lentils{1/2%cup}, @dried mushrooms{30%g}, @vegetable broth{1.2%l} and @tomato paste{2%tbsp}, cover, and bring to a full boil for ~{5%min}.
Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about ~{30%min}.

In a #measuring cup{}, mix the @flour{20%g} into the @-water{1/2%cup} with a fork until no lumps are left.
Slowly add the water/flour slurry to the pot, mixing well.
Let cook for about ~{10%min}, stirring often.
If it appears too thick, thin with a little water.

Mix in the @&(1)jackfruit{} and @&(2)pearl onions{} and heat through.
Shut off heat and let the stew hang out for about ~{15%min}, for flavors to marry.
Serve with @@Mashed Potatoes{} and garnish with @fresh parsley{1/4%cup}(chopped).