Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, beet bourguignon. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beet Bourguignon is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Beet Bourguignon is something which I’ve loved my entire life.
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To get started with this recipe, we must prepare a few ingredients. You can have beet bourguignon using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beet Bourguignon:
- Take 4 tbsps olive oil
- Get 1 yellow onion , chopped
- Get 4 cloves garlic , minced
- Make ready 8 beets large
- Get 4 carrots medium , sliced into pieces
- Take 2 sprigs thyme
- Get to taste pepper
- Make ready 2 tbsp tomato paste
- Prepare 1 cup red wine pinot noir , like
- Get 2 cups vegetable stock
- Get 3 bay leaves
- Make ready 2 cups lentils , for serving
- Get 2 tbsps miso yellow paste
- Prepare 15 pearl onions small
In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil. Add the crushed garlic, diced mushrooms and silver skin onions. As soon as I saw a recipe for Beet Bourguignon I knew I had to try it. I posted a more traditional take on a Beef Bourguignon a while back, with big chunks of beef and root vegetables all simmered in a rich wine and stock combination.
Instructions to make Beet Bourguignon:
- Heat 2 tbsp olive oil in a Dutch oven over medium heat. Stir in yellow onion and saute until soft, about 5 minutes. Add garlic and cook, stirring constantly, for another minute.
- Add beets, carrots, and thyme to pan and cook for 5 minutes, stirring occasionally. Stir in tomato paste, red wine, vegetable stock, and bay leaves and allow to simmer on low heat for 40 minutes.
- Cook lentils according to package instructions. Else, rinse lentils, add to 4 cups boiling water, lower heat to medium, and let simmer for 15 to 20 minutes. When almost done add salt.
- Heat remaining 2 tbsp of olive oil in a ban and sear the pearl onions, stirring occasionally, until golden.
- Add miso paste and onions to stew. Add more wine, herbs, or stock to taste. If you like a thicker stew, add a couple tsp of cornstarch. Simmer for 10 minutes.
- Serve stew spooned over a place of lentils.
The beef version is perfect for cold winter nights, and we enjoyed it many times last winter. Curl up by the fireplace with a bowl of our veggie bourguignon — a hearty stew of red beets, cremini mushrooms, carrots, lentils, pearl onions, and, of course, a little red wine for some authentic flavor française. Served over a bed of fluffy bulgur with a side of crunchy asparagus and topped with smoked walnuts, this one is très magnifique! Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
So that is going to wrap this up for this exceptional food beet bourguignon recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
