BEETROOT BOURGUIGNON: WINTER WARMING STEW

Here in Sweden we’ve been in the winter season for quite some time now and right bout now we really need some comfort! Therefore I came up with the idea to share four hug-in-a-bowl recipes these next two months to take our minds off the wait for spring. Or if you are not affected by the weather you can make them to simply add some cosiness to your life in the form of food. This beetroot bourguignon is a super grounding stew with hearty root vegetables and lots of aromas from a variety of ingredients that come together to create a unique depth of flavour. This stew is perfect for meal prepping, great to treat friends and family too or simply to make when you need a little bit of a soft landing after a long day. I hope you will enjoy!

Malin x

BEETROOT BOURGIGNON

Serves roughly 6.

INGREDIENTS:

0.8 cup beluga or du puy/french lentils, soaked in water for a minimum of 30 minutes

A large handful dried mushrooms (25 g), I used porcini but use any kind you like or a mix

2 brown onions, roughly chopped

3-4 garlic cloves, finely sliced

2 celery sticks, cut chunky

4 medium carrots, cut chunky

6 beetroots, peeled and cut chunky

2 tbsp tomato puree

2 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

0,5 tsp marmite, optional

3 bay leaves

1 tbsp dried thyme

4 cups vegetable stock, or 4 cups water and 1 tbsp vegetable stock powder

1 cup red wine

2 tbsp corn starch mixed with 2 tbsp water

2 tbsp nutritional yeast

Salt and black pepper to taste

Serve with:

Mashed potato or chunky bread

A fresh slaw or other salad

Parsley

METHOD:

Boil 1 cup of water and place your dried mushrooms in a bowl. Pour the boiling water over and let sit while you prepare your other ingredients, at least 15 minutes.

Saute your onion and garlic in a little oil over medium heat for about 3-4 minutes in a large pot or dutch oven. Let them catch a little, this will give a richer flavour to the stew.

Add your other vegetables to the pot and sprinkle with a pinch of salt. Cover with a lid and let steam for 7-10 minutes. This will allow the vegetables to release some liquid and flavour.

Take your mushrooms out of the hot water but don’t discard the water as this will add flavour to the stew, simply set it aside for later. Chop the mushrooms into bite size pieces if needed and add them to the pot. Also add the tomato pure, soy sauce or tamari, balsamic vinegar, marmite, bay leaves and thyme. Give it all a good mix and keep sauteing another couple of minutes now without the lid on.

Then add in your drained and rinsed lentils, the mushroom soaking water, vegetables stock and red wine. Season with salt and black pepper. Bring the whole thing to a boil and then let simmer for 30 minutes with the lid slightly tilted over the pot, to let it slowly reduce.

Finally remove the lid and pour in your corn starch and water mixture. Make sure there are no lumps before pouring the mixture in. Stir the mixture through the stew and raise the heat slightly to let the stew come to a slight boil again. Leave it like this for 3-4 minutes to thicken the stew. Turn off the heat and stir through your nutritional yeast.

Serve with your choice of mashed potatoes or a good chunky bread, a fresh slaw or salad and sprinkle with chopped parsley.