serves 6 to 8

photo styling by me, photo by Justin Limoges

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.

It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! All it took was a cast iron grill to change everything. Jackfruit is grilled and charred to rep the beef, along with its trusty sidekick, porcini mushrooms. Lentils add meaty body and smoked paprika brings the bacon kick that vegans love so much. I love toasting slices of garlic for this stew, so don?t you dare get lazy and mince it. Serve over ridiculous amounts of mashed potatoes. 
Recipe notes:

~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.

Ingredients

5 tablespoons olive oil, divided

2 20 oz cans green jackfruit in water

2 cups pearl onions

2 cups sliced shallots

1/4 cup sliced garlic

2 cups peeled carrots, sliced into 1/4 inch ...