Beet Bourguignon

If you google the french dish Bœf B-o-u-r-g-u-i-g-n-o-n (phew) you will see Julia Child’s classic recipe everywhere. Talk about making an impression and leaving a footprint. We were looking it up since we have been experiencing a couple cold winter weeks here in Sweden and couldn’t imagine a dish more suitable for this climate than a warm and hearty stew. The Beef Bourguignon is made on beef and bacon, so not the most appropriate dish for vegetarians. But we reckoned that there must be a way to transform that rich, wine oozing hot pot into something more in our taste. After a few experiments it turns out that we were only one letter away. We turned beef into beet. We also added large chunks of mushrooms to give the stew the right texture and flavor.

We’re not sure what Julia Child would say if she tried our version of it. Probably “Oh dear no”. But except for replacing the meat we have actually had her recipe as our inspiration when creating this. We did however feel the need to increase the amount of vegetables (how can her recipe only call for one carrot in a whole stew?).

And how does it taste? Simply fantastic, if we may say so. It has got those deep and rich thyme and wine flavors, different sort of textures and a hint of sweetness. Indulgent winter food at its best.

We have seen many recipes combining this type of dish with pasta noodles. We prefer Puy lentils so that is what we paired it with. A potato mash would also work really good. Or perhaps both?

Beet Bourguignon
Serves at least 4 persons 

This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.

2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine 

2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)

2 cups puy lentils, for serving
4 cups water
a pinch of sea salt

2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled

Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.

Preparing the Puy lentils: Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.

Searing the mushrooms and pearl onion: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.

Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.

136 Comments

  • […] eller rødbeter. På toppen av alt bruker de heller ikke sukker (eller sukrin). Prøv deres franske rødbetgryte (beet bourguignon), brokkolipesto, rødbeteburger og flower […]
  • I have been wanting to make this for a long time...and finally got around to it last night. It was amazing! The perfect winter food. I can't wait to make it again — this one is definitely a keeper. :)
  • [...] I’m also not posting a recipe, but here is a link to it. The recipe is from one of my favorite blogs/cookbooks: GreenKitchenStories/ The Green [...]
  • [...] vi fortfarande kör vegetariskt här hemma har vi ikväll provlagat ”Beet Bourgingon” som jag tror kommer att bli [...]
  • [...] Bourguignon via Green Kitchen Stories Serves [...]
  • Do you have any other recipes for protein bars....I'm not into chocolate so much!!
  • [...] Strawberry Gazpacho, Rhubarb, Apple & Yellow Split Pea Stew (pictured on the cover image above) Beet Bourguignon (pictured above), Zucchini Noodles with Marinated Mushrooms, Vegetarian Pizzas, Juniper Marinated [...]
  • [...] https://gkitchenstories.com/beet-bourguignon/ http://www.lovebeetroot.co.uk/ [...]
  • Petra
    Made this tonight and it was amazing. So wholesome and tasty. Definitely going into my repertoire. Variations: Thickened it with a few pieces of jerusalem artichoke grated on a microplaner which added a nice flavour (however, as the recipe says it probably doesn't need thickening) Added soaked dried porcini and the soaking water Added chopped rosemary to onion, garlic and thyme (because we have loads and I add it to just about everything) Didn't have portabella mushrooms - just used buttons Didn't have pearl onions so used chunked red Spanish onions Added chopped parsley at the end - the green contrasts nicely with the red
  • Lee
    Tried this yesterday, and boy was it great! The best comfort food! Planning to make this a thanksgiving, and christmas, regular:) thanks!
  • [...] . I’ve posted the recipe below if anybody is interested. Also if anyone is interested, the Beet Bourguignon recipe from Green Kitchen Stories is seriously yummy – well worth a [...]
  • Holy cow, this sounds AMAZING! I will definitely be making this next week.
  • [...] Denne Beet Bourguignon er noget at det lækreste, jeg længe har smagt. Faktisk har jeg købt ind, så jeg kan lave den snart igen, for hold op, den er god – opskriften er herfra [...]
  • LOVED this recipe. Seriously, so great. We have been vegetarian for 3 months now and this website has become our recipe bible. We moved from the US to New Zealand 3 months ago and are getting used to being expats abroad and cooking like Kiwi's in a vegetarian way. We have loved all your recipes we have tried but ESPECIALLY this one :) Cheers! Brittany & Michael
  • [...] I also made Beet Bourguinon from Green Kitchen Stories, last Thursday night. It was a huge hit with the carnivore love of my [...]
  • [...] lifted this recipe from the lovely folk at Green Kitchen Stories. With a few Green & Leithy alterations it turned out just beautifully. Unctous, rich and heady- [...]
  • Okay, so we had it for dinner tonight and the carnivore love of my life didn't even miss his beef. What a wonderful recipe. It was delicious. He even said when walking into the house, "man something smells good". ;)
    • P.S. And the original Beef Bourguignon is one of his favourites, so compliments to you guys or is that guy and two girls. x
  • [...] jag inte kan skada. Jag använde seitan som köttsubstitut, men det går ju att improvisera lite. Green Kitchen Stories gjorde till exempel en variant på rödbetor. Billigt (om man inte använder finvin), gott och helt [...]
  • [...] recipes. I’d imagined the first recipe I would cook from their site would be the intriguing Beet Bourguignon, but then I remembered that I actually don’t know anyone apart from me who likes beetroot, so [...]
  • [...] how to eat a plant based diet, but making sure it’s super tasty.  A while back I made their Beet Bourguignon dish and really liked it, but I must admit, something was missing for me.  I’ve always loved [...]
  • Ursula
    Great recipes, look forward to getting more!
  • [...] offering was inspired by this post on beet bourguignon on one of my favorite food blogs, Green Kitchen Stories. I first stumbled upon the recipe several [...]
  • [...] but wanted something lighter, with less oil and flour. I tried recipe after recipe, without avail. Beet bourguignon did not satisfy. Beans bourguignon from 1000 Vegan Recipes was ok but not quite up to my high [...]
  • [...] chance to add to my list of mushroom recipes is okie dokie with me. So when I saw this beet bourguignon entrée featured on Green Kitchen Stories, I was completely stoked. Serve it with your favorite [...]
  • hi there. I am so in love with your blog. been a lurker for a long time, and an occasional commenter. This will probably be for dinner Sunday night, if beets are available at the main farmer's market here in New York City -- the one at Union Square. I will probably include some other root vegetables such as turnip, rutabaga and parsnips, in addition to what's listed above. Thank you for the inspiration, and for all you do. Happy new year. S.
  • Pingback : Turning
    [...] currently living  (and yes he did take down a construction sign and drag it for 4 blocks). Made this stew. Went to the Maritime Museum. Got Indian Takeaway and ate it at the train station. Learned the hard [...]
  • I made this and it was WONDERFUL! Everyone loved it! I will make it for my mothers birthday next week. She isn't a veggie and sometimes has doubts about our diet.
  • [...] I cook from the wonderful Green Kitchen Stories ‘Beet Bourguignon‘ the recipe seem elaborate but actually turns out fairly simply to make. I [...]

Leave a comment