Beet Bourguignon

Name: Beet Bourguignon
Total time: 50 min
Yield: 5 Servings
Ingredients: 2 tsp olive oil; 3 shallots; 4 garlic cloves; 6-7 polka beets; 6 carrots; 2 bay leaves; 2 sprigs thyme; 2 tsp tomato paste; 250 ml red wine; ½ l vegetable stock; 2 handfuls crimini mushrooms (small); 170 g puy lentils; 3 large portobello mushrooms; salt; pepper; ½ tsp nutmeg; sprigs thyme

50 min

SourceVegourmet Visit Web

Who needs boeuf where there are beets? This is a wonderfully luxurious stew that will make your kitchen smell amazing.

Ingredients

× 1

5 Servings

2 tsp olive oil
3 shallots
4 garlic cloves
6-7 polka beets
6 carrots
2 bay leaves
2 sprigs thyme
2 tsp tomato paste
250 ml red wine
½ l vegetable stock
2 handfuls crimini mushroomssmall
170 g puy lentils
3 large portobello mushrooms
salt
pepper
½ tsp nutmeg
sprigs thyme

In a large pot on medium heat, sauté onions and garlic in olive oil.
Chop the shallots. Peel and chop the carrots. Peel and cut the polka beet into quarters. Finely chop the garlic.
Add beets and carrots, and continue to sauté for about a minute. Add tomato paste, thyme, bay leaves, nutmeg, salt and pepper. Sauté for .
Add the red wine, and reduce to about half.
Add the stock and simmer for .
Slice and sauté the mushrooms. Rinse the lentils. Add mushrooms and lentils to the stew. Simmer until the beets and lentils are almost soft. Add the mushrooms, and continue to simmer until the beets and lentils are completely soft.
Serve with a few sprigs of thyme.