Beet bourguignon by Tom Hunt

- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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.