Beet Bourguignon

DIFFICULTY
Average Average
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Beet Bourguignon
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Deep Casserole
£199.00
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3-ply Stainless Steel Deep Casserole
Ingredients
Method

Ingredients

  • A generous glug of rapeseed oil
  • 2 large white onions, diced
  • 5 cloves of garlic, minced
  • 12 -15 medium/large beetroot, ends trimmed and cleaned (or peeled if preferred) then halved or quartered depending on size
  • 250g baby carrots, ends trimmed
  • 3 bay leaves
  • 5 sprigs of fresh thyme
  • 470ml of good quality red wine
  • 1.5L vegetable stock
  • 2 tablespoons Dijon mustard
  • 4 tablespoons Marmite or Vegemite
  • 250g pearl barley
  • Several generous pinches of sea salt flakes
  • Freshly ground black pepper
  • A generous shake of white pepper
Garnish
  • A generous glug of rapeseed oil
  • 250g Girolle, Chanterelle or Oyster mushrooms
  • A handful of sage leaves

  • Method

  • 1
    Begin by gently heating the rapeseed oil in the Le Creuset 3-ply Stainless Steel Deep Casserole over a medium heat. Dice the onions and mince the garlic then add them to the casserole and cook over the medium heat, for 5-6 minutes until the onion turns translucent.
  • 2
    Next add the beetroot, carrots, bay leaves, thyme, red wine and vegetable stock. Once almost boiling add the mustard, Marmite and finally the pearl barley. Cook over a medium to low heat for at least thirty minutes adding extra stock should you need it and giving it a stir every ten minutes or so.
  • 3
    Next add the seasoning and cook for an additional 10 to 15 minutes.
  • 4
    In a large non-stick frying pan, heat a generous amount of oil on a low to medium heat, season with salt and pepper and once piping hot throw in the mushrooms, only turning once when they begin to darken and crisp up.
  • 5
    Once the mushrooms are cooked push to one side of the frying pan. Add the handful of sage leaves, (pre-picked from the stalk). Allow them to turn crispy in the pan, this should take around thirty seconds or so and then remove the pan from the heat.
  • 6
    Once the Bourguignon is ready, serve topped with crispy mushrooms and fried sage.
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