Beetroot Bourguignon

Beetroot bourguignon lr

Serves 4

“Bourguignon” is normally a beef dish. But it doesn’t have to be. The rich flavours of wine, mushrooms, onions, garlic and thyme work wonderfully well with the muskiness of beetroot to give an earthy flavour that even meat eaters rave about.

This dish is vegan heaven, and I defy anyone not to love it! It is quite rich so needs a carbohydrate to go with it. Virtually any sort of potatoes work well but I particularly like it with puff pastry, to make a deconstructed pie.

2 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
2 cloves garlic, peeled and finely chopped
2 rounded tablespoons flour
½ bottle (375 ml) vegan red wine
400 ml vegan stock
60ml balsamic
1 rounded tablespoon tomato puree
1 rounded tsp Marmite
A pinch of dried chilli flakes
Salt to taste
1 rounded tsp dried thyme
Freshly ground black pepper
4 to 5 beetroots, peeled and cut into bite size pieces
5 to 6 carrots, peeled and cut into bite size pieces
5 to 6 celery sticks, trimmed and cut into bite size pieces
12 or so quite large white button mushrooms, stalks removed, wiped clean and cut into bite sized pieces

Heat the oil and butter in a large pan and add the onions and garlic. Sauté, stirring occasionally, until softened and just starting to colour at the edges. That will take about 15 minutes. Add the flour and continue to cook, stirring, for about 30 seconds. Stir in the wine a splash at a time, making sure the mixture stays at a simmer. Stir in the stock, balsamic, tomato puree and Marmite and return everything to a gentle simmer. Leave to simmer uncovered for 10 minutes. This helps to cook off the alcohol.

Add all of the other ingredients, bring to a simmer, cover and cook in the oven for 1 ½ to 2 hours until the vegetables are softened. Check the pan from time to time. The sauce shouldn’t be too loose but add a splash or two of boiling water if it looks like it’s getting too thick. At the end of the cooking time check the seasoning.

At this stage the dish can be cooled and stored in the fridge until needed.

When you are ready to serve, reheat gently in a pan on the hob.

Posted in Recipes, Vegan Dishes, Vegetarian Dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *