Advertisement

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.

Ingredients

  • 350g Onions, sliced
  • 450g Mushrooms, halved
  • 400g Beetroots, cut into wedges
  • 150g Carrots, cut into chunks
  • 600g New potatoes left whole
  • 2 Garlic cloves
  • 6 Thyme sprigs
  • 3 Bay leaves
  • 2tbsp Tomato puree
  • 1tbsp Marmite
  • 1tsp Worcestershire sauce
  • 500ml Red wine
  • 250ml Water

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.

Authors

Eco chef Tom Hunt
Tom Hunt

Tom Hunt is an award-winning eco-chef, writer and climate campaigner. His Bristol restaurant Poco has won numerous awards, including Best Ethical Restaurant at the Observer Food Monthly Awards. He is the author of two recipe books: Eating for Pleasure, People & Planet, and The Natural Cook.

Advertisement
Advertisement
Advertisement
Advertisement