Beet Bourginon

This is a great comfort food for cold days/nights or if you have an abundance of beetroot.


1 onion (diced)

4 cloves of garlic

8 small beetroot or 4 biggies

4 medium carrots, chopped into chunks

1 celery stick

2 sprigs of thyme

2 tbsp tomato paste

1 cup of red wine (or a little more)

2 cups of veg stock

3 bay leaves

2-3 portobello mushrooms

10 button mushrooms

1 tbsp of marmite or vegemite

10 small pearl onions (optional)

2 tbsp arrowroot flour dissolved in 2 tbsp water (optional)

Step 1

Saute the garlic, celery (diced) and onion in a  deep pan with a little oil until soft.

Step 2

Whack in the chopped beetroot, carrots, thyme and season generously with salt and pepper then cook for 5 mins stirring occasionally.

Step 3

Stir in the tomato paste, red wine, vegetables stock and bay leaves and let simmer for 40 minutes.

Step 4

Some people choose to fry the mushrooms before adding them to the stew, but I say save washing up and throw them in! Chop the portobellos and depending on the sized of the button mushies you can keep them whole or half them. You can also chuck in the pearl onions now if you wish.

Step 5

Have a taste! If you want a thicker stew then add the arrowroot mix but if you’re happy then no worries.

Step 6

Cook until thickened to you’re liking then its ready to eat. You can eat alone, or serve with polenta or puy lentils.

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