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Beetroot bourguignon recipe

Beetroot bourguignon recipe

5 ratings

Created by The Tesco Real Food team

Bourguignon is a rich French stew featuring beef, mushrooms, onions and red wine. Here we've taken the classic and give it a plant-based twist with sweet, earthy beetroot and green lentils. Providing 2 of your 5-a-day, this is a nutritious and flavoursome winter warmer. See method

Ingredients

  • 450g bunch raw organic beetroot, trimmed, scrubbed and cut into chunky wedges
  • 2 tbsp olive oil
  • 1 tsp fennel seeds​
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 250g pack chestnut mushrooms, brushed clean and chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée​
  • 120ml red wine
  • 1 tbsp balsamic vinegar
  • 390g tin green lentils, drained and rinsed
  • 1 vegetable stock pot, made up to 600ml
  • 10g fresh flat-leaf parsley, roughly chopped
  • crusty bread or mashed potato (optional)
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1115kj
    267kcal     13%

  • Fat

    8g 12%

  • Saturates

    1g 7%

  • Sugars

    18g 20%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 28.2g Protein 8.8g Fibre 11.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot wedges in a roasting tray with 1 tbsp oil, the fennel seeds and some seasoning. Toss to coat, then roast for 30 mins, shaking halfway, or until golden and starting to caramelise. Reduce the oven to gas 3, 170°C, fan 150°C.
  2. Meanwhile, heat the remaining oil in a lidded ovenproof casserole dish over a medium heat and fry the onion, carrots and celery for 12 mins or until softened. Add the mushrooms and cook for another 5 mins.
  3. Stir in the garlic and tomato purée and fry for 1 min, stirring constantly. Pour in the red wine and vinegar, and allow to bubble and reduce for 2 mins. Add the lentils, stock and roasted beetroot, and bring everything to a simmer.
  4. Cover, then transfer to the oven for 35-40 mins, stirring halfway, until the beetroot is tender and the sauce has thickened. Scatter with the chopped parsley and serve with crusty bread or mashed potato, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beetroot recipes

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