Hearty Jackfruit Bourguignon Winter Stew
Ingredients
- olive oil
- 400g cans of jackfruit
- 1 tbsp plain flour
- 2 garlic cloves (minced)
- 2 small red onions (diced)
- 2 medium carrots (chopped)
- 4 bay leaves
- 1 tsp thyme
- 2 tomatoes (chopped)
- 2 cups red wine
- 2 cups veg broth
- 2 tsp sugar
- 1 tsp ground paprika
- 2 tsp soy sauce mixed with 2 tsp ketchup
- salt and pepper to taste
Preparation
Wash the jackfruit under water.
Heat a large pot with 2 tbsp of olive oil, add the jackfruit and cook for a few minutes while constantly stirring.
Add the flour with a sprinkle of salt and pepper, then transfer to a separate bowl.
Add more oil to the pot and add the garlic, onions, carrots, bay leaves & thyme; cook for 5 minutes.
Add jackfruit, tomatoes, red wine to the pot; simmer for 10 mins.
Add the veg broth and simmer on low for an hour with the lid on (stir a few times).
Add the sugar, paprika, soy sauce + ketchup, and more salt if needed.
Simmer it for another half an hour with the lid off before serving to reduce it (but this isn’t necessary if you want it more saucy).
Serve.