Beet Bourguignon | Deliciously Ella (US) | Recipe | Beets, Deliciously ella, Food

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a bowl filled with mashed potatoes and beets

deliciouslyella.com

Beet Bourguignon | Deliciously Ella (US)

1hr 30min · 6 servings

Is there anything more comforting on a cold winter day than a cosy stew to warm you from the inside out? Beetroot is slowly braised in a rich red wine broth with caramelised mushrooms and lentils. Serve with our creamy skin-on mashed potatoes. Any leftovers can kept in the fridge for up to 3 days; or frozen for up to 3 months. Allow to fully defrost before reheating on the stove or in the microwave.

deliciouslyella

Deliciously Ella

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Ingredients

Produce

• 1 Bay leaf

• 1 1/3 lb Beetroot, raw

• 2 Carrots, medium

• 2 sticks Celery

• 8 oz Chestnut mushrooms

• 1 small handful Flat-leaf parsley

• 2 cloves Garlic

• 3 1/2 oz Green lentils, dried

• 1 Red onion, medium

• 2 tsp Thyme, dried

Canned Goods

• 3 tbsp Tomato puree

• 18 fl oz Vegetable stock

Condiments

• 1 tbsp Balsamic vinegar

Baking & Spices

• 1 pinch Sea salt & black pepper

Oils & Vinegars

• 1 drizzle Olive oil

Beer, Wine & Liquor

• 8 fl oz Red wine

Other

• 1 X 14 oz tin chopped tomatoes