Jump to Main ContentJump to Primary Navigation
Top

Beet Bourguignon

Beet-Bourguignon.jpg
Wine.jpg

Step aside beef, we’re doing a veggie take on the classic bourguignon using beetroot. You still get all the rich wine ooziness of the original plus added arrowroot (a type of starch extract) which thickens the stew. For extra texture, use large chunks of mushrooms and serve with mash or crusty bread.

Kcal: 303 per serving

Saturated fat: 3.3g per serving

Preparation time: 5 minutes

Cooking time: 1 hour

INGREDIENTS (SERVES 4):

  • 2 tbsps olive oil u 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 8 small beetroots (red), peeled and quartered (chioggia beets preferred)
  • 6 carrots, sliced in large pieces
  • 3 bay leaves u 2 sprigs of thyme
  • Sea salt and freshly ground pepper
  • 2 tbsps tomato purée (paste)
  • 250ml red wine (vegan)
  • 500ml vegetable stock
  • 400g puy lentils
  • 2 tbsps extra virgin olive oil
  • 2–3 portobello mushrooms, sliced
  • 10 crimini mushrooms
  • 10 pearl onions, peeled
  • 2 tsps arrowroot, dissolved in 2 tbsps water
  • Thyme leaves to garnish

METHOD

Step 1: Heat a little olive oil in a thick-bottomed saucepan over medium heat. Stir in the onions and garlic and gently fry until soft. Add the beetroot, carrots, bay leaves, thyme, salt and pepper and cook for five minutes, stirring occasionally. Stir in the tomato purée, wine and vegetable stock and simmer for 20 minutes.

Step 2: Rinse the lentils under running water. Put in a saucepan with 1 litre of water and bring to a boil. Lower the heat and simmer for 15–20 minutes. When almost cooked, add a little salt. Drain excess water, cover and set aside.

Step 3: Heat the remaining olive oil in a large frying pan, lower the heat and sear the mushrooms and pearl onions, stirring occasionally, until tender and golden. Season and set aside.

Step 4: Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture and stir the stew gently until thickened and clear. Add the mushrooms and onions and simmer for 10 more minutes. To serve, remove the bay leaves and thyme sprigs, spoon into four bowls with the lentils and sprinkle with fresh thyme leaves.

From The Green Kitchen by David Frenkiel & Luise Vindahl (£25, Hardie Grant)

EAT WITH...

Wine expert Jane Parkinson recommends the perfect pairing

Viñalba Malbec/ Touriga Nacional 2010, £11.99, majestic.co.uk

A juicy Argentine red that’s a quirky blend of two grapes, Malbec, for which Argentina is famous, and Touriga Nacional, which is better known in Portugal. The smooth, gamey and earthy flavours are great with the lentils and mushrooms, while the ripe cassis fruit really enhances the beetroot.

Related

quinoa.jpg

7 Day Vegetarian Menu Plan For Two

gazpacho_crop.jpg

Red berries and beetroot gazpacho

615x330_summersalad.jpg

30 must-visit vegetarian restaurants

Comments

Latest...

Are you ready for savoury cheese hot cross buns?

Step aside, currant buns – there’s a new baked good in town for Easter 2017

by Kayleigh Dray
27 Feb 2017

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017