Beet Bourguignon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp Extra Virgin Olive Oil 1 medium Onions, diced4 clove Garlic, crushed8 small Beets, peeled & quartered4 medium Carrots, chopped into chunks2 sprigs ThymeSalt & Pepper2 tbspTomato Paste 1 cup Red Wine 2 cups Vegetable Stock3 Bay Leaves2-3 Portobello Mushrooms10 button Mushrooms10 small Pearl OnionsOptional:2 tsp Arrowroot flour dissolved in 2 tbsp water
1. Heat 2 tbsp olive oil in a large pot and then stir in onions and garlic, sauté until soft.
2. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally.
3. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes.
4. Meanwhile prepare the mushrooms and pearl onions. Heat 2 tbsp olive oil in a pan, lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste. Set aside.
Prior to Serving:
5. Taste the stew and add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional.
6. Add mushrooms & onions to stew and simmer for 10 more minutes.
7. To serve, spoon the stew over polenta or puy lentils and sprinkle with fresh thyme.
https://www.greenkitchenstories.com/beet-bourguignon/
2. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally.
3. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes.
4. Meanwhile prepare the mushrooms and pearl onions. Heat 2 tbsp olive oil in a pan, lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste. Set aside.
Prior to Serving:
5. Taste the stew and add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional.
6. Add mushrooms & onions to stew and simmer for 10 more minutes.
7. To serve, spoon the stew over polenta or puy lentils and sprinkle with fresh thyme.
https://www.greenkitchenstories.com/beet-bourguignon/
Nutritional Info Amount Per Serving
- Calories: 350.6
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 579.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 11.4 g
- Protein: 8.1 g
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