Beet Bourguignon

Beet Bourguignon



2 cups puy lentils, for serving
5 cups water
a pinch of sea salt

2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled

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)


1. Preparing Puy lentils: Rinse lentils and transfer to VitaClay pot. Add water and sea salt. Cook on "Stew" for 40 minutes or 1 hour. Set aside.

2. 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.

3.┬áCooking the stew:┬áHeat the olive oil in a dutch oven or a sauce pan over medium heat. Stir in onions and garlic, saut├ę until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste. Transfer to your clay pot. Add red vine, vegetable stock and bay leaves, cook on "Stew" for 40 minutes.┬á

4. Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. 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.

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