Beet Bourguignon

Name: Beet Bourguignon
Cuisine: European
Ingredients: 1 large red onion, roughly diced (shallots or white onions work fine here too); 1 whole bulb of garlic, cloves separated & peeled; 250g mushrooms, halved or quartered; 300g beetroot, scrubbed & roughly diced; a generous drizzle of olive oil; salt and black pepper to taste; 200g green lentils, rinsed; 3 bay leaves; 5 sprigs of thyme; 250ml red wine; 500ml vegetable stock; 1 tbsp capers; mashed potatoes to serve

3 steps

This stew is so hearty and delicious. The depth of flavour from the combination of sweet beetroots, earthy mushrooms, nutty lentils, red wine, garlic and herbs makes a really memorable dish which you’ll be making over and over again. This meat-free version of beef bourguignon packs just as much punch in the flavour department, as well as many more nutrients. Lentils are cheap and nutritious, bringing lots of fibre, protein, B vitamins and iron to your plate. Our Irish beetroots are rich in antioxidants, folate and nitrates. Mushrooms contain many important vitamins, minerals and antioxidants too. All in all, you can be assured that this plant based version of the classic French stew is doing you good.

Updated at: Thu, 17 Aug 2023 11:26:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories305.6 kcal (15%)

Total Fat4 g (6%)

Carbs41.7 g (16%)

Sugars8.2 g (9%)

Protein17.6 g (35%)

Sodium654.2 mg (33%)

Fiber17.2 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1red onion

large, roughly diced, shallots or white onions work fine here too

1 bulbgarlic

cloves separated & peeled

250gmushrooms

halved or quartered

300gbeetroot

scrubbed & roughly diced

200ggreen lentils

rinsed

3bay leaves

5 sprigsthyme

250mlred wine

500mlvegetable stock

1 Tbspcapers

mashed potatoes

to serve

Instructions

Step 1

In a large pot, mix the onion, garlic, beetroot and mushroom, then oil and season with salt and pepper. Now, if you have the oven on, you can roast these ingredients for around 20 minutes until they are just soft and starting to take on some delicious caramelisation. If you’d rather not put the oven on, you can sauté these ingredients on a medium heat on the stove top instead.

Step 2

Now place the pot over a high heat and add the lentils, wine, bay leaves, thyme sprigs and capers. Stir for a few minutes to cook out the wine and then add the vegetable stock. Cover the pot and turn down to simmer for 20 or 30 minutes, until the lentils are cooked through. Stir occasionally to ensure the lentils don’t catch and add a splash more water if needed.

Step 3

Taste and adjust the seasoning if needed with more salt or pepper. Then serve with creamy mashed potatoes and some seasonal greens. Enjoy!

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