Rich and satisfying, this recipe for Beet Bourguignon from chef Tom Hunt is the perfect dish to warm up with on a cold winter’s evening – and makes the most of what’s in season. If you’re trying to eat less meat, it’s a satisfying alternative to a chunky beef stew, and very easy to cook.
There’s nothing like a hard frost to bring out the sweetness in root veg, and to crisp up brassicas. See Tom’s feature on How to make the most of British winter veg for new ways to cook it and to find out which vegetables are at their best at this time of year.
If you’re looking for more meat-free recipes, head over to our vegan and vegetarian page for inspiration.
- 3687
- Total time 1 hours 15 minutes
- Prep time 15 minutes
- Cook time 1 hours
- Difficulty Easy
Ingredients
- Onions 350g, sliced
- Mushrooms 450g, halved
- Beetroots 400g, cut into wedges
- Carrots 150g, cut into chunks
- New potatoes 600g, left whole
- Garlic cloves 2
- Thyme sprigs 6
- Bay leaves 3
- Tomato puree 2 tbsp
- Marmite 1 tbsp
- Worcestershire sauce 1 tsp
- Red wine 500ml
- Water 250ml
Method
-
Step 1
Heat a heavy based pot over a medium heat with a good glug of oil. Add all the vegetables, garlic and herbs and sauté for five minutes.
Step 2
Next, add the tomato purée, yeast extract, Worcestershire sauce, red wine and water. Place a lid on top, and bring to the boil.
Step 3
Turn the heat down to low, and gently simmer for 45 minutes. If you have the beetroot leaves, shred them and stir through just before serving.
Step 4
Serve with warm crusty bread.
Main image credit: Getty Images.