Beetroot Bourguignon with Puy Lentils

With the onset of autumn and cold nights approaching, this to me only means it is time to comfort eat! But trying to stay healthy doing it is sometimes hard.

Fortunately I absolutely love vegetables, but making them the star of every meal is sometimes quite a tricky task even for me and I am a vegetarian!

However a couple of years ago I stumbled upon an amazing food blog written by David and Luise called Green Kitchen Stories  Not only do their recipes look mouth wateringly delicious in every picture but they are also super healthy too.

Beetroot
Beetroot

The star of this recipe is one of my all time favourite vegetables – the beetroot. This earthy dark red root vegetable is packed full of flavour, colour and full of vitamins, minerals and powerful antioxidants.

With so many beetroot recipes to choose from out there I decided to make this one, the title twist on the classic recipe ‘Beef Bourguignon’ to ‘Beet Bourguignon’ intrigued me – I was not disappointed.

This recipe serves at least 4 people (or 2 with healthy leftovers!) and tastes even better the next day when the flavours are left to develop.

Raw ingredients
Raw ingredients

Ingredients

For the stew:

2 tbsp olive oil
1 onion, diced
4 cloves of garlic, crushed
8 small beetroots, peeled & cut into chunks
4 medium sized carrots, sliced in large pieces
2 sprigs of fresh thyme
Sea salt & pepper to taste
2 tbsp tomato paste
250ml red wine, preferably a Bourgogne Rouge – something light, peppery & fruity with high acidity
500ml vegetable stock
(I used 2 tsp Bouillon Powder dissolved in boiling water but feel free to make your own from scratch)
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)

For the Mushrooms:

2 tbsp olive oil
2-3 portobello mushrooms, sliced
10 champignon mushrooms
10 small pearl onions, peeled
2 sprigs of fresh thyme

For the Lentils:

250g puy lentils
500ml water
1 tsp Bouillon Powder
2 sprigs of fresh thyme
Finish off with a good squeeze of lemon juice & a glug of extra virgin olive oil

Cooking the stew: 

Heat the olive oil in a dutch oven or a large cast iron pot over a medium heat. Stir in onions and garlic, sauté until soft.

Add beetroot, carrots, thyme, salt and pepper into the pan, cook for 5 minutes, stirring occasionally.

Stir in the tomato paste and let this cook in for 2 minutes, then add red wine, vegetable stock and bay leaves, let this simmer on a low heat for 40 minutes. Stir occasionally and top up liquid if looking too dry.

Beetroot chopping
Beetroot chopping
Carrot chopping
Carrot chopping
Stew cooking
Stew cooking

Preparing the puy lentils: 

Whilst the stew is simmering away rinse the lentils under running water.

Bring the water to a boil, then add the lentils, stock and thyme and lower the heat.

Let this simmer for 40 minutes with a lid on.

When cooked and tender squeeze some lemon juice and add a glug of extra virgin olive oil and season with salt to taste.

Searing the mushrooms and pearl onions: 

Heat olive oil in a pan then add the Portobello mushrooms, champignon mushrooms, pearl onions and thyme.

Stir occasionally and cook until tender and golden in color.

Set this aside until the stew is almost ready.

Mushrooms
Mushrooms, thyme & onions
Mushroom and onion chopping
Mushroom and onion chopping
Mushrooms in pan
Mushrooms in pan

Finishing the stew: 

After 40 minutes of cooking its time to taste the stew, add more wine, stock or herbs if you feel like it needs any.

Add the arrowroot mixture if you prefer the stew to be a little thicker, but this is optional.

Add the mushrooms and onions into the stew now and simmer everything for 10 more minutes.

To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.

The cooked meal
The cooked meal

 

Dished up with Pheasant and Oak napkin
Dished up with Pheasant and Oak napkin

Written by Penni Panayiotou, Thornback & Peel in house screen printer and production manager.

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