17 January 2025

Beetroot Bourguignon

Name: Beetroot Bourguignon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 2 beetroot; 1 carrot; 1 celery stick; 1 onion; 2tbsp olive oil; 1tbsp tomato purée; 1tsp balsamic vinegar; 1tsp soy sauce; 2 bay leaf; 1tbsp fresh thyme; 1cup cooked puy lentils; 10g dried mushrooms; 100ml red wine; 400ml vegetable stock; salt & pepper; 1tbsp cornflour; crusty bread; carrot

A vegan take on the classic French stew, this is a proper winter warmer - ideal for meal prepping, treating friends and family or simply using up leftover beetroot.

Substitutes?

No onion? Use red onion or shallot instead.
No thyme? Use rosemary instead.
No carrot? Try with parsnip instead.
No soy sauce? Use tamari instead.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2

Ingredients:

2 beetroot (about 350g)

1 carrot

1 celery stick

1 onion

2 tbsp olive oil

1 tbsp tomato purée

1 tsp balsamic vinegar

1 tsp soy sauce

2 bay leaves

1 tbsp fresh thyme (chopped)

1 cup cooked puy lentils

10 g dried mushrooms

100 ml red wine

400 ml vegetable stock

salt & pepper

1 tbsp cornflour

For serving (optional):

crusty bread (toasted)

carrot (grated)

Recipe:

Add your dried mushrooms to a bowl and pour over roughly 250ml of boiling water. Set this aside for at least 15 minutes.
Cut the carrot and celery into chunks and chop the onion. Add to a frying pan over a medium heat, and sauté in a little oil for about 3-4 minutes.
Grate the beetroot and add to the pan. Season with a pinch of salt. Mix to combine and cover with a lid. Cook for 5 minutes to allow the vegetables to release some liquid and flavour.
Take the rehydrated mushrooms out of the hot water, and set aside the water for later. Roughly chop the mushrooms and add them to the pan. Add the tomato purée, soy sauce, balsamic vinegar, bay leaves and thyme to the pan. Give it all a good mix and cook for another 3-4 minutes.
Add the cooked lentils, the mushroom water you saved, the veg stock and red wine. Bring to a boil and simmer for 30 minutes.
In a small bowl, mix the cornflour with 2 tablespoons of water. Pour into the pan and mix well. Bring to a gentle boil and cook for 3-4 minutes so the stew thickens up. Turn off the heat and season to taste.
Serve as is or with your choice of side, such as mash, your favourite crusty bread, slaw or salad. Enjoy.