Soups & Stewsdeliciouslyella
Beet Bourguignon
Is there anything more comforting on a cold winter day than a cosy stew to warm you from the inside out? Beetroot is slowly braised in a rich red wine broth with caramelised mushrooms and lentils. Serve with our creamy skin-on mashed potatoes. Any leftovers can kept in the fridge for up to 3 days; or frozen for up to 3 months. Allow to fully defrost before reheating on the stove or in the microwave.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
📝 Preparation Steps
1
Place a large, heavy-bottomed pot over medium–high heat and add a drizzle of olive oil. Add the sliced red onion, celery, carrot and garlic with a sprinkle of salt and pepper. Cook for 5–⏱️ 6 minutes until softened.
drizzle of olive oilmedium red onion1garlic2 cloves
2
Add the sliced chestnut mushrooms with another sprinkle of salt and pepper and cook for 7–⏱️ 8 minutes until darkened and reduced. Then add the tomato purée, thyme and chopped beetroot, stir to coat and cook for a further minute. Pour in the red wine, vegetable stock, tinned tomatoes and add the bay leaf. Bring to a gentle simmer and leave to bubble, stirring occasionally for 45–⏱️ 50 minutes. The stew should then be darkened, reduced and the beetroot should be tender. Add the balsamic vinegar, stir through and adjust seasoning to taste.
chestnut mushrooms8 oztomato purée3 tablespoonsdried thyme2 teaspoonsbay leaf1balsamic vinegar1 tablespoon
3
While the stew is simmering, place the dried green lentils into a saucepan of cold water. Bring to a gentle simmer and cook for 12–⏱️ 15 minutes until tender. Drain and run under cold water to halt the cooking process.
dried green lentils3.5 oz
4
When the stew has finished cooking, stir through the lentils.
5
Serve piping hot, sprinkled with some fresh flat-leaf parsley and with the side dish of your choice.
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