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Beet Bourguignon
Published 3 Feb 2015
Category : Gluten-free
Type : Main course
Difficulty : Intermediate
Directions : 20 minutes
Cooking time : 20 minutes
Price range : Just right
Ingredients 4 Number of people
2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)
2 cups puy lentils, for serving
4 cups water
a pinch of sea salt
2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled
Directions
Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.
Preparing the Puy lentils: Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.
Searing the mushrooms and pearl onion: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.
Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.
And you are done!!!
Notes/Tips
How to eat the typical french "beef bourguignon" with a vegetarian non gluten touch.
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