Beet Bourguignon

Beet Bourguignon

Ingredients:
2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered
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 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled

Directions:
1. Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the mushrooms and pearl onions.

2. 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. Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of mashed potatoes and sprinkle with fresh thyme.

Servings: 4

http://www.greenkitchenstories.com/beet-bourguignon/

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