Beef Bourguignon is a traditional French dish of Burgundy. It’s made of a beef simmering in broth, red wine and flavourings for about 2 hours, and finally adding baby onions and mushrooms. If this meat recipe made your mouth water, wait till you try the vegetarian version with beetroots instead of beef. It’s a delicious dish, rich in flavours and aromas, and can easily be the main dish on a vegetarian Christmas table.Beetroot is a rich source of vitamin C, fibre, potassium, and B complex vitamins. They reduce blood pressure, increase stamina if they are consumed prior to training (thanks to the nitrate they include which reduces oxygen requirements during exercise) , while their unique betaine content reduces inflammation and helps in the body’s natural detoxification. If you want to be one of those people who will rise from the Christmas table full of energy and not heavy and lethargic, then this dish is for you. It is perfectly accompanied with Christmas caramelized potatoes with Brussels sprouts and pomegranate.
Recipe creds: Minimalist Baker
Ingredients (for 4 people)
– 2 tbspoons of olive oil
– 1 large yellow onion, cut into cubes
– 4 cloves of garlic, finely chopped
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– 12 beetroots, peeled and cut into four
– 4 carrots, cut into large pieces
– 2 bunches of fresh thyme
– 2 bunches of fresh rosemary
– 2 tbspoons tomato soup
– 1 glass of red wine
– 2 cups of vegetable broth
– 3 bay leaves
– 2 tbspoons of flour (optional)
– 2-3 portobello mushrooms, cut into large pieces
– 10 champignon mushrooms
– 10 baby onions for stew
Preparation
– Heat the oil in a large pan. Addthe yellow onion and garlic and cook until they turn tender.
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– Add the beetroots, carrots, saltand pepper and all flavours and cook for 5 minutes.
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– Add the tomato sauce, wine,vegetable broth and bay leaves and let them simmer on low heat for about 1hour.
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– Put two tablespoons of olive oil in a saucepan and cook the mushrooms and onions for the stew on low heat until they turn golden-brown. Add salt and pepper.
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– Add the onions and mushrooms to the big pan and let them simmer for another half hour.
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– You taste the food and if you want to add some more wine or aromas, do so. If you prefer it a bit thicker you can add 2 spoons of flour or tapioca to absorb the liquids.
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– Add some more thyme for garnish and serve with rice or potatoes.